Ricotta Fritters with Raspberry-Cranberry Compote and Cream Cheese Topping

As you may have noticed the last few recipes have all included ricotta cheese. We made a homemade batch and wanted to use it. We made these Ricotta fritters earlier in the month, but with a fresh orange sauce (march 10th). These were made with a raspberry-cranberry compote (sounds fancier than it is) from jam. If you have some jam in the fridge that you want to use, then use it to make a simple sauce. These were topped with a cream cheese topping, the whole combination with the crispy, yet soft fritter is absolutely delicious, and people can't get enough of them.

Fritters:

In a mixing bowl put:
3/4C all purpose flour
1t baking powder
1/4C sugar
1t lemon zest
1t orange zest
1t vanilla extract
2 eggs
and 8oz ricotta cheese. Mix it all together until smooth, don't over mix.

In a saucepan, heat 1C non-hydrogenated shortening on medium heat. When hot, add the ricotta batter with a ice cream scooper. Keep the heat on medium as they should not brown too quickly since the inside will still be raw. When golden on one side, flip them over, continuing on medium heat. Place them on a paper towel, now make the sauce.

Raspberry-cranberry compote:

In a saucepan put 4T seedless raspberry jam

2T cranberry jam (or any jam that you want to use)

To this add 3T of water, the zest of 1 lemon, and the zest of 1 orange.

The juice of 1/2 lemon

1/8t salt

1/4t ground cinnamon

Let this bubble a little on the heat, it will go quickly as you just want everything to combine. Turn off the heat.

Add 3 T brandy at the end, stir, and pour over the fritters.

Cream cheese topping:

In a bowl put 3T spreadable cream cheese,

2t powdered sugar

1t vanilla extract. Whisk till smooth. Put a spoonful on top of each fritter.