Sweet ricotta fritters
“Even simple dinners are better if you plan ahead.”
- 450g fresh ricotta
- 4 eggs
- 10-11 tbsp plain flour
- zest of 2 lemons
- 2 heaped tbsp castor sugar
- 40g melted butter
- about 2 cups vegetable oil, for frying
- about one-third cup honey, for drizzling
- ground cinnamon, for dusting
Adapted from an old Marcella Hazan recipe, this dessert is a classic Italian favourite. Be sure to eat them while they're hot.
Method
Beat ricotta till smooth; add eggs and beat until combined.
Add flour a little at a time, working it into the ricotta. Then add the lemon zest, sugar and melted butter and beat until combined. The consistency should not be wet and sloppy but not dry either: add a little more flour if necessary. Rest for 10 minutes.
Heat a heavy-based pan with enough oil to come 2cm up the sides. When hot, gently push in spoonfuls of the ricotta mixture and cook, turning, until lightly golden. Remove with a slotted spoon and drain on kitchen paper.
To serve
Serve immediately with a drizzle of honey and a sprinkle of cinnamon.
Serves 4.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
