Orange and chocolate ricotta fritters with honey

AT A GLANCE

  • Serves 6 people

  • 225 gm ricotta, drained
  • 30 gm dark chocolate, finely chopped
  • 50 gm golden caster sugar
  • 30 ml orange liqueur, such as Grand Marnier or Cointreau
  • 1 egg and 1 egg yolk, lightly beaten
  • 1 tbsp finely grated orange rind
  • 75 gm (½ cup) plain flour
  • 2 tsp baking powder
  • For deep frying: vegetable oil
  • To serve: pure icing sugar
  • To serve: honey
01   Combine ricotta, chocolate, sugar, liqueur, egg, egg mixture and orange rind in a bowl and mix until smooth, add flour and baking powder and mix to combine. Cover in plastic wrap and refrigerate for 1 hour.
02   Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Using 2 teaspoons, form ricotta mixture into rough quenelles and drop in batches into hot oil. Cook for 1-2 minutes or until golden and cooked through, remove using a slotted spoon and drain on absorbent paper. Dust heavily with icing sugar and serve hot, drizzled with honey.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

May 2007

May 2007

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