Hot ricotta fritters, blueberry-lime compote and ricotta cream

AT A GLANCE

  • Serves 4 people

"I can't get enough of Smolt's fritters. Please would you publish the recipe?"
Jim Woolley, Sandy Bay, Tas

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  • 225 gm firm ricotta
  • 40 gm caster sugar
  • 40 gm plain flour, sieved
  • 30 gm butter, diced
  • 1 egg
  • ¼ orange, rind finely grated
  • ¼ lemon, rind finely grated
  • For deep-frying: sunflower oil
  •  
  • Blueberry compote
  • 220 gm (1 cup) caster sugar
  • 125 gm (about 1 punnet) blueberries
  • ½ cup torn mint, plus extra leaves to serve
  • 1 lime, juiced and rind finely grated
  •  
  • Ricotta cream
  • 75 gm firm ricotta
  • 35 gm pure icing sugar, sieved, plus extra for dusting
  • 1-2 tbsp milk (optional)
01   Pulse ricotta, sugar, flour, butter, egg and citrus rinds in a food processor until just combined with small pieces of butter and ricotta still visible. Transfer to a container, cover and refrigerate until required.
02   For blueberry compote, bring sugar and 125ml water to the boil in a small saucepan. Reduce heat to low, add berries and simmer until berries just start to release their colour (30 seconds). Add mint, lime juice and rind, and transfer to a bowl to cool (10 minutes).
03   For ricotta cream, blend ricotta and icing sugar in a blender until smooth. Add milk, if needed, to thin to a thick cream consistency and refrigerate until required.
04   Heat oil in a deep saucepan or deep-fryer to 165C. Scoop spoonfuls of ricotta batter in batches into hot oil with an oiled metal spoon and deep-fry, turning occasionally, until deep golden brown (5-7 minutes; be careful, hot oil will spit). Remove fritters with a slotted spoon and drain on paper towels. Divide warm fritters among bowls and serve with blueberry compote, a spoonful of ricotta cream, a scattering of mint and a dusting of icing sugar.

Topics:

ITALIAN, CHEFS' RECIPES, RICOTTA, LEMON, BLUEBERRIES, DESSERT

Recipe:

SMOLT, TASMANIA

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK

FEATURED IN

Feb 2016

Feb 2016

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