Lemon and Ricotta Fritters
12
Servings
1 extra large egg
Method
- Mix all fritter ingredients together to form a smooth batter.
- Make lemon sugar by mixing sugar and zest well and place in a shallow bowl.
- Heat oil in a small saucepan until medium hot. Fry teaspoonfuls of batter until golden.
- Toss in sugar.
- Serve warm with lemon wedges.
Cook’s tip:
Cut fat by frying dollops of batter in a non-stick pan in the shape of small flapjacks.
Ingredients
Lemon sugar:
Cooking Conversions
| 1 tablespoon (tbsp) | = | 3 teaspoons (tsp) |
|---|---|---|
| 8 tablespoons (tbsp) | = | 0.5 cup |
| 16 tablespoons (tbsp) | = | 1 cup |
| 1 cup | = | 48 teaspoons (tsp) |
| 1 cup | = | 8 fluid ounces (fl oz) |
| 2 cups | = | 1 pint (pt) |
| 4 cups | = | 1 quart |
| 1 gallon (gal) | = | 4 quarts |
| 16 ounces (oz) | = | 1 pound (lb) |
| 1 milliliter (ml) | = | 1 cubic centimeter (cc) |
| 1 inch (in) | = | 2.54 centimeters (cm) |
U.S. to Metric
| CAPACITY | WEIGHT | ||
|---|---|---|---|
| 1/5 teaspoon | 1 milliliter | 1 oz | 28 grams |
| 1 teaspoon | 5 ml | 1 pound | 454 grams |
| 1 tablespoon | 15 ml | ||
| 1 fluid oz | 30 ml | ||
| 1/5 cup | 47 ml | ||
| 1 cup | 237 ml | ||
| 2 cups (1 pint) | 473 ml | ||
| 4 cups (1 quart) | 0.95 liter | ||
| 4 quarts (1 gal.) | 3.8 liters |
Metric to U.S.
| CAPACITY | WEIGHT | ||
|---|---|---|---|
| 1 milliliter | 1/5 teaspoon | 1 gram | 0.035 ounce |
| 5 ml | 1 teaspoon | 100 grams | 3.5 ounces |
| 15 ml | 1 tablespoon | 500 grams | 1.10 pounds |
| 100 ml | 3.4 fluid oz | 1 kilogram | 2.205 pounds = 35 ounces |
| 240 ml | 1 cup | ||
| 1 liter | 34 fluid oz = 4.2 cups = 2.1 pints = 1.06 quarts = 0.26 gallon |
