Hello!
Here’s a little something to ring in the weekend—something I hope will show my heartfelt thanks to paid subscriber for supporting me and my work. It sounds cliche, but it really means so very much.
Today’s recipe is donut-esque.
Are you a donut person? I’m usually not, except for the 6 weeks between mid September and Halloween, when our local market fries up hot, cinnamon-sugar-coated cider donuts to order. But my kids lovvvvvve donuts in any season, and the joy those little holed treats brings them has continued to lure me in year after year—a bite or two here or there until, well, I’m a donut person now.
Making donuts at home a project. A MESS. (I have enough of those already). LEMON RICOTTA FRITTERS, though—-are a light donut-like confection that are nearly impossible to screw up, truly manageable to pull off, and possibly even more delicious. Something you can make on the fly, on a weekend—even this weekend. (I will be! My parents are coming, and these are right up their alley).
I used to make fritters for dinner guests, as a twenty-something, living in the city. Last week I finally made them for my kids, after school. I gave them two a piece, then stood over the counter eating the rest warm, dipped in myer lemon glaze.
I couldn’t stop.
Ricotta fritters are Italian in origin ,which makes sense because like so many things gleaned from Italian kitchens (hello, pasta!) they are simple, unassuming and perfect.
Here are some other words I’d use: LIGHT. LEMONY. DELICIOUS. Oh, and Beautiful. You don’t need piping bags or donut forms—you don’t need much at all really.