Comments on: Ricotta Fritters- Savory and Sweet http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/ a good girl's notebook of her culinary world Sat, 13 Mar 2010 18:56:45 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: collettecarr http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/comment-page-1/#comment-141555 collettecarr Tue, 02 Jun 2009 22:43:53 +0000 http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/#comment-141555 Can these fritters be made ahead and frozen? Can these fritters be made ahead and frozen?

]]> By: Ashley http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/comment-page-1/#comment-81404 Ashley Wed, 12 Dec 2007 21:22:31 +0000 http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/#comment-81404 Hi. I am looking through one of my cookbooks and came across this recipe. I was just wondering where in Italy it comes from and if you know of any sites where i can find more info about this dish. Thanks. Hi.
I am looking through one of my cookbooks and came across this recipe.

I was just wondering where in Italy it comes from and if you know of any sites where i can find more info about this dish.

Thanks.

]]> By: faith http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/comment-page-1/#comment-30381 faith Mon, 19 Mar 2007 21:04:39 +0000 http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/#comment-30381 Hey! Faith from The Kitchen here. Thanks for your comment on the Slinks post; that doesn't look too good, does it? I've left a comment on the GroupRecipes site asking the user to clarify his use of your photo and the Epicurious recipe. Hopefully he will remove it or ask you for permission. If not, I'll send the site admin an email. http://www.grouprecipes.com/764/sweet-orange-ricotta-fritters.html Thanks for pointing it out, and I hope it gets worked out! Hey! Faith from The Kitchen here. Thanks for your comment on the Slinks post; that doesn’t look too good, does it? I’ve left a comment on the GroupRecipes site asking the user to clarify his use of your photo and the Epicurious recipe. Hopefully he will remove it or ask you for permission. If not, I’ll send the site admin an email.

http://www.grouprecipes.com/764/sweet-orange-ricotta-fritters.html

Thanks for pointing it out, and I hope it gets worked out!

]]> By: Nina http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/comment-page-1/#comment-3230 Nina Fri, 24 Mar 2006 00:24:46 +0000 http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/#comment-3230 That's a gorgeous picture of the savory fritter! It inspires me to make my own ricotta and have a dumpling-themed meal of the creamy and flavorful spinach/ricotta fritters and the delicate ricotta gnocchi from the Zuni Cookbook (which are just made from ricotta, eggs, butter, herbs, salt, and parm-reggiano and rolled in flour before being cooked). That’s a gorgeous picture of the savory fritter! It inspires me to make my own ricotta and have a dumpling-themed meal of the creamy and flavorful spinach/ricotta fritters and the delicate ricotta gnocchi from the Zuni Cookbook (which are just made from ricotta, eggs, butter, herbs, salt, and parm-reggiano and rolled in flour before being cooked).

]]> By: Melissa http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/comment-page-1/#comment-3229 Melissa Thu, 23 Mar 2006 21:35:38 +0000 http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/#comment-3229 Did you know March 19 is St. Joseph Day and that ricotta fritters (sweet, not savory; called Sfinge or Zeppole depending on where in Italy your family hails from) are the traditional dessert? Also served is Cavazune, or St. Joseph's Pants. Seeing this post reminded me that I forgot to make zeppole this year... <ul> <li><em>That's a new holiday for me. Though I bet if I looked into it everyday probably has a Saint associated with it! St. Joseph's pants- that's cute! With Hammentaschen we almost have a whole outfit! --McAuliflower</em></li></ul> Did you know March 19 is St. Joseph Day and that ricotta fritters (sweet, not savory; called Sfinge or Zeppole depending on where in Italy your family hails from) are the traditional dessert?

Also served is Cavazune, or St. Joseph’s Pants.

Seeing this post reminded me that I forgot to make zeppole this year…

  • That’s a new holiday for me. Though I bet if I looked into it everyday probably has a Saint associated with it!
    St. Joseph’s pants- that’s cute! With Hammentaschen we almost have a whole outfit!

    –McAuliflower

]]> By: carol corlin http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/comment-page-1/#comment-3224 carol corlin Thu, 23 Mar 2006 02:21:24 +0000 http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/#comment-3224 I have always told people about these deep fried calzones that a neighbor of mine made when I was a kid (40 yrs ago yikes) She always called them calzones,it was a very ethnic Italian family. Anyway these sound remarkably like them and I will give them a try. Thanks I have always told people about these deep fried calzones that a neighbor of mine made when I was a kid (40 yrs ago yikes) She always called them calzones,it was a very ethnic Italian family. Anyway these sound remarkably like them and I will give them a try. Thanks

]]> By: Ryan Dawe-Stotz http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/comment-page-1/#comment-3222 Ryan Dawe-Stotz Wed, 22 Mar 2006 06:37:20 +0000 http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/#comment-3222 Yup, stolen deep-fryer, full of (likely rancid) lard. Along with: * A package of Nueske's bacon * A package of Nueske's Canadian bacon * A package of Savoie's hogshead cheese * A bottle of 1998 Roederer Brut Rosé Champagne * Two quarts of orange juice (man, I'll bet those were some tasty mimosas) * A box of leftover Chinese takeout rice * A little boombox * My wife's wallet We found a package of flour tortillas on the couch by the front door. Hands must've been full. Only in New Orleans would you get robbed and have people take this stuff but leave alone my humidor, TV, stereo, etc. I mean, hell, I'd have stolen Nueske's bacon. No shame in that game. I have checked out the Kiva (I live a block from it), and am encouraged that they intermittently stock raw cow's milk. Raw goat's milk used to be found around here, but haven't seen it in a while. I'm somewhat surprised that I haven't seen sheep's milk either raw or pasteurized around here considering that Oregon's got a robust lamb industry (that annoyingly seems to crowd out market availability of superior New Zealand/Australian/Icelandic lamb). Back before I moved away from Eugene I used to get raw cow's milk from this farm (Lakeview, I think, outside Junction City on Highway 99) that didn't sell elsewhere. Made some mind-melting homemade raw butter with that cream. Anyway, I'm going to groundlessly extrapolate that to meant that there's got to be some sheep farmer out there who's milking those little mothers and not sharing with the rest of us, and by gum, I'm going to find him/her. Yup, stolen deep-fryer, full of (likely rancid) lard. Along with:

* A package of Nueske’s bacon
* A package of Nueske’s Canadian bacon
* A package of Savoie’s hogshead cheese
* A bottle of 1998 Roederer Brut Rosé Champagne
* Two quarts of orange juice (man, I’ll bet those were some tasty mimosas)
* A box of leftover Chinese takeout rice
* A little boombox
* My wife’s wallet

We found a package of flour tortillas on the couch by the front door. Hands must’ve been full. Only in New Orleans would you get robbed and have people take this stuff but leave alone my humidor, TV, stereo, etc. I mean, hell, I’d have stolen Nueske’s bacon. No shame in that game.

I have checked out the Kiva (I live a block from it), and am encouraged that they intermittently stock raw cow’s milk. Raw goat’s milk used to be found around here, but haven’t seen it in a while. I’m somewhat surprised that I haven’t seen sheep’s milk either raw or pasteurized around here considering that Oregon’s got a robust lamb industry (that annoyingly seems to crowd out market availability of superior New Zealand/Australian/Icelandic lamb).

Back before I moved away from Eugene I used to get raw cow’s milk from this farm (Lakeview, I think, outside Junction City on Highway 99) that didn’t sell elsewhere. Made some mind-melting homemade raw butter with that cream. Anyway, I’m going to groundlessly extrapolate that to meant that there’s got to be some sheep farmer out there who’s milking those little mothers and not sharing with the rest of us, and by gum, I’m going to find him/her.

]]> By: Christiane http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/comment-page-1/#comment-3218 Christiane Tue, 21 Mar 2006 11:21:14 +0000 http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/#comment-3218 Just a quick question - my issue with ricotta has been the texture, and normally when I do use it in recipes, I throw it in the food processor to make it a bit creamier and less chunky. What's the texture on your homemade ricotta like? <ul> <li><em>The texture here was solid- like firm tofu, because I drained and pressed it significantly. I think storing it in water would help push it to a creamier side. --McAuliflower</em></li> </ul> Just a quick question – my issue with ricotta has been the texture, and normally when I do use it in recipes, I throw it in the food processor to make it a bit creamier and less chunky.
What’s the texture on your homemade ricotta like?

  • The texture here was solid- like firm tofu, because I drained and pressed it significantly. I think storing it in water would help push it to a creamier side.

    –McAuliflower

]]> By: Ryan Dawe-Stotz http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/comment-page-1/#comment-3212 Ryan Dawe-Stotz Sun, 19 Mar 2006 21:58:18 +0000 http://www.browniepointsblog.com/2006/03/18/ricotta-fritters-savory-and-sweet/#comment-3212 Haven't made ricotta (or any cheese) in a while. Now that I have access to raw milk again I really should, and ricotta's so fun and versatile. Wonder if there's anywhere around here to get sheep's milk... Fritter recipe looks great too. Must replace our stolen deep-fryer soon. <ul> <li><em> Stolen?! Check out Sundance or the Kiva for some different milk options- tho I haven't noticed sheep, but have seen goat milk. I think chatting up the people back at Kiva's deli counter might be a good start to finding people with sheep milk. Mmmm --McAuliflower</em></li> </ul> Haven’t made ricotta (or any cheese) in a while. Now that I have access to raw milk again I really should, and ricotta’s so fun and versatile. Wonder if there’s anywhere around here to get sheep’s milk…

Fritter recipe looks great too. Must replace our stolen deep-fryer soon.


  • Stolen?!

    Check out Sundance or the Kiva for some different milk options- tho I haven’t noticed sheep, but have seen goat milk. I think chatting up the people back at Kiva’s deli counter might be a good start to finding people with sheep milk.

    Mmmm

    –McAuliflower

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