Ricotta Carnival Fritters


Ricotta Carnival Fritters

Who doesn’t remember going to the carnival and drooling over the intoxicating smell of Elephant Ears or Fried Dough? You couldn’t help but follow your nose only to see them being made and then laid out in front of you blanketed with an addicting glow of white confectioners sugar and others better yet smothered in tempting toppings from jams to fudge! We’re talkin’ real American comfort food here! And don’t get me started about how coming from an Italian family these fritters also taste like Zeppole another fried dough delicacy of a comfort confection!


  • 2 cups canola oil
  • 1 cup soy flour, recommend: Arrowhead Mills brand
  • ½ cup sugar substitute, recommend: Splenda brand
  • 1 tablespoon baking powder
  • 1 cup whole milk ricotta cheese
  • 3 large eggs
  • SPECIAL EQUIPMENT: Portable deep-fryer recommended, sheet pan with paper towels.


  1. Fill and preheat a portable deep fryer to 350* F or place a heavy pot over medium-high heat with at least an inch of vegetable oil. Heat the oil to 350* F; it is important to monitor and maintain the temperature, or the fritters will burn before the inside is cooked. (Never overfill the fryer or pot with oil. You must leave room for it to bubble up when the fritters are added)
  2. In a medium bowl, combine the soy flour, *all but 1 tablespoon of the sugar substitute and the baking powder. (*1 tablespoon sugar substitute is reserved for dusting the cooked fritters)
  3. Next add the ricotta and eggs and mix well with a rubber spatula.
  4. Using 2 regular tablespoons and working quickly carefully drop scant tablespoons of the batter into the hot oil using one spoon to scrape the batter off the other. Stop putting more into the oil when the first ones start to brown. Once they are a dark golden brown on the bottom side use a slotted metal spoon to turn each fritter over and continue to cook until dark golden brown on that side. Remove with the slotted spoon and drain on the paper lined sheet pan. Repeat process for remaining batter.
  5. While hot, sprinkle the fritters with the reserved sugar substitute and serve. Fritters may also be served cold the same day, but do not refrigerate.

Try filling these fritters with fresh whipped cream (made without sugar, of course) to make little cream puffs! Or stuff them with just a tad of sugar free all natural jelly for delightfully decadent mini jelly donut!!! You may use low fat ricotta cheese to reduce the fats in this recipe and even egg beaters may replace fresh eggs to reduce cholesterol. Also the sugar substitute may be reduced by half if you desire.

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