Ricotta fritters with honey and figs

AT A GLANCE

  • Serves 4 people

  • 225 gm firm ricotta, drained
  • 50 gm caster sugar
  • 30 ml orange liqueur, such as Grand Marnier or Cointreau
  • 1 egg and egg yolk, lightly beaten
  • 1 orange, rind finely grated
  • 75 gm (½ cup) plain flour
  • 2 tsp baking powder
  • Vegetable oil, for shallow-frying
  • Figs, to serve
  • Icing sugar, for dusting
  • Honey, for drizzling
01   Mix ricotta, sugar, liqueur, egg, orange rind and a pinch of salt in a bowl until smooth, then mix in flour and baking powder.
02   Heat 3cm oil in a saucepan over medium-high heat; test that it’s come to temperature by dropping in a little ricotta mixture in – the mixture should bubble and rise to the surface and turn golden. Carefully spoon tablespoonfuls of batter into oil in batches, and shallow-fry, turning occasionally, until golden (1-2 minutes). Drain on paper towels and serve with figs, dusted with icing sugar and drizzled with honey.

Topics:

FIGS, HONEY, RICOTTA, FAST, DESSERT, RICOTTA, ORANGE, MODERN AUSTRALIAN, AUTUMN

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

FEATURED IN

April 2016

April 2016

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