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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