Recipe: il Buco's Ricotta Fritters with Saba

Recipe: il Buco's Ricotta Fritters with Saba

Faith Durand
Sep 30, 2009

In the fall, we must confess we turn to thoughts of fried dough. Hot cider doughnuts and crispy fritters are all on the brain. So we were delighted when chef Ignacio Mattos of il Buco (we toured his kitchen, remember?) offered up a recipe for his wickedly delicious ricotta fritters.

This recipe tempted us partly because it's just so easy: no dough to raise. You do need to let the batter rest in the fridge for a little while, but it's still a lot less work than yeasted doughnuts.

Also, we are intrigued by the inclusion of saba as a final touch. Ignacio says that saba is a cooked trebbiano and lambrusco grape must that is then aged. It has a syrupy sweet taste, with deep and complex flavors of spice, grape and figs. Have you ever tried saba? You can read a little more about it here:

Ingredient Spotlight: Saba

il Buco's Ricotta Fritters
Executive Chef Ignacio Mattos

Serves 6-8

2 eggs
1 1/2 tbsp. sugar
10 oz. sheep's milk ricotta
2/3 cup flour
3 tbsp. baking powder
3 tbsp. Vin Santo
Zest of one Lemon
Peanut or canola oil, for frying


1. Combine all ingredients and let rest in refrigerator.
2. Scoop the batter into peanut or canola oil heated to 350 degrees inside of a deep fryer or deep saucepan.
3. Fry until golden brown.
4. Serve with a nice drizzle of saba or vin cotto and sprinkle powdered sugar on top. Serve.

Thanks Ignacio!

Related: Kitchen Tour: Chef Ignacio Mattos of Il Buco

(Images: il Buco)

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