Cooking is Fun… I guess

One of my favorite things in this world is food. During the day, I eat… at night, I eat… and when I’m home doing homework, I, of course, have the food network on 24/7. Honestly, how many of you can say that you don’t like eating… I mean unless you just totally hate food… and in that case… well, I’m sorry.

Since I’m a broke college student and all, I don’t have the luxury of going out to eat all the time, so instead I’ve found this love for cooking. That isn’t to say that I’ve never cooked before and that I am completely incapable of doing so, unlike my sister, but every now and then I find a day where I pretend that I’m an amazing chef… I find that I have so many friends on days like these… weird, I know…

Any who… I know I should be studying and all, but sometimes my computer just calls to me… OPEN ME… it’s almost like it has this unnatural power over me where I just can’t seem to say no. So, naturally, I open my laptop where I find myself on other blogging sites, mainly ones that revolve around food.

Two of my favorite sites, that I visit at least once a day… sometimes more, are




I mean seriously, these things just shouldn’t exist. Once I open these sites, I’m in a complete trance. I can’t seem to close the web browser… I really just have no idea how it happens… it’s truly magical. As soon as you’re there, these pictures pop up, nearly out of the page. Its like, if you put your tongue to the computer screen you can taste the food… almost… not like I do that or anything… maybe…

I was really craving doughnuts today… maybe it was because I live literally right next to Krispy Kreme and can see it outside of my window… but decided I didn’t want to give in and today would be the perfect day to have something homemade. So I have this folder on my desktop with over 100 recipes in it… its kind of bad. Just like some people collect stamps or have these things called hobbies or whatever… well I collect recipes. So naturally, I go to open my folder and I’m scrolling through it and remember I saved this recipe for Cinnamon and Sugar Ricotta Fritters that I told myself I would try sooner or later.

Well let me tell you… it was seriously the best decision I have EVER made… plus it took less than an hour to make, so really you have no excuse to not try it. I know, ricotta in a doughnut you may ask… its weird right? I thought so too… but no… it is the lightest, fluffiest thing I have ever had. So for all of you out there who are too worried to consume any calories… just think of it as eating air… but better.

Here is the recipe that I “stole” from A Cozy Kitchen… I made one batch covered with cinnamon and sugar and the other I covered in powdered sugar… either way its delicious:

Vegetable Oil
3 large eggs
1/4 cup granulated sugar
1/4 teaspoon McCormick Gourmet pure vanilla extract
1 cup whole milk ricotta cheese
1 1/4 cups all-purpose flour
2 teaspoons baking powder

1/4 cup white granulated sugar
4 tablespoons McCormick ground cinnamon

1. In a cast iron skillet (or saucepan), heat 2 inches of vegetable oil to 350˚F. Line a large baking sheet with a few layers of paper towels and set near the saucepan.

2. Meanwhile, in a large bowl, mix together the eggs, granulated sugar and vanilla; add the ricotta and beat until smooth. In another bowl, mix the flour and baking powder. Add the flour mixture to the egg mixture and mix until just combined.

3. Add sugar and cinnamon to a plate and toss. Place near the stove, as you’re going to want to toss the hot doughnuts in the mixture.

4. Using a small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until golden brown all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the paper towels to drain. Immediately roll them in to the cinnamon and sugar mixture and serve. Continue frying the remaining fritters in batches of 8.

Recipe adapted from Gale Gand

Yields 16 fritters

Posted on September 26, 2012, in Food/Beverages, September and tagged , , . Bookmark the permalink. Leave a comment.

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