Ingredients
8 oz. whole milk ricotta cheese
8 oz. (1 large log) goat cheese,
softened at room temperature
¼ cup heavy cream
1½ oz. (by weight) honey
¼ tsp. kosher salt
1 tsp. vanilla extract or vanilla
paste
9¾ oz. (by weight) all-purpose
flour
3 oz. (by weight) granulated
white sugar
2½ tsp. baking powder
Honey
Fig jam
Lemon zest

Directions
1. Using an electric mixer,
cream together the ricotta,
goat cheese and heavy
cream to create a homoge-
nous cheese blend.
2. Add the honey, salt and
vanilla extract and mix well.
By hand, fold in the flour,
sugar and baking powder
by thirds, resulting in paste,
much like peanut butter.
If the mix is too stiff and
doughy, it won’t mix well;
you can add a little more
cream. Ensure all ingredi-
ents are mixed, but avoid
overworking the batter.
3. Scrape down the sides
and cover the bowl, refriger-
ating for 30-45 minutes min-

imum, and up to two days
overnight.
4. Prepare a fryer at 350 F,
with relatively deep oil. This
is a deep-frying operation
more than a shallow-fry,
so use a heavy pot on the
stove if you’re confident, or
a countertop deep fryer. If
using an electric skillet like
bubbie’s, fill it with about an
inch of oil and be prepared
to turn your fritters frequent-
ly to get even cooking.
5. Scoop tablespoon-sized
balls of the batter into the
fryer and cook until they
float and are evenly golden
brown on the outside; they’ll
take on a fairly dark color
before the inside fully cooks,
so cook a few testers to get
used to your frying proce-
dures. This may take 5-7
minutes, or may go quicker,
depending. Don’t overcrowd
the fryer (maybe only cover
half the area of the oil or
less with frying items) and
it’ll go faster.
6. As the fritters come out
of the fryer, place them on
a clean brown paper bag
or on a pile of paper towels
to drain, then into a bowl to
await finishing as you cook
more.
7. Arrange the fritters neatly
on a serving dish and drizzle
with honey. Serve with a big
schmear of fig jam along
the side, and top with a little
fresh lemon zest.

G

oat cheese has a very
strong, savory flavor,
but cut with ricotta,
it takes well to sweetness,
especially with
a bit of honey
or fig jam as a
condiment. Or
get funky and
use red onion
marmalade.

FOOD
FROM THE HOME KITCHEN OF CHEF AARON

Goat Cheese and
Ricotta Fritters

Chef Aaron
Egan

CHEF AARON EGAN

DECEMBER 16 • 2021 | 45

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