Ingredients
- 2 qt Extra virgin olive oil
- 1 cup ricotta cheese
- 3/4 cup almond flour
- 2 1/2 Tbsp swerve
- 5/8 tsp baking soda
- 3/4 tsp vinegar
- 1/2 tsp nutmeg
- 2 large eggs
- 1/4 cup Swerve Confectioner’s Sweetener
- 2 Tbsp Nature's Hollow Sugar Free Honey Substitute
- 2 tsp vanilla extract
- Swerve Confectioner’s Sweetener garnish
Sauce
- Harlan's Bluberry Sauce optional
Instructions
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Heat up the oil in a saucepan over medium-high flame until a thermometer registers 370 degrees in the oil.
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Prepare a baking pan covered in paper towels.
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Put the ricotta in a bowl and using the back of the spoon just lightly break up the curds.
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Sift the flour, baking soda, swerve confectioners, and nutmeg into a large bowl. Make a hollow path in the center of the flour mix.
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Whisk the eggs,vinegar, honey and vanilla in a small bowl, then pour it into the hollow part of the flour mixture.
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Use a whisk to slowly combine the two mixtures until fully combined.
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Gently fold the ricotta into the batter.
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Spoon the batter into the oil batches at a time. Don't do too much at a time.
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Fry for about half a minute a side, then put onto the paper towels. Let cool, then lightly pour confectioners swerve over them and goes amazing with Harlan's Blueberry Sauce.
Recipe Notes
