Sweet ri­cotta frit­ters with or­ange-honey syrup

The syrup isn’t es­sen­tial to th­ese frit­ters, but it does make a won­der­ful ad­di­tion. Al­ter­na­tively, you could driz­zle the frit­ters with maple syrup. The kids can help make the bat­ter, but an adult will need to do the fry­ing.


Serves 4 Prep 10 mins Cook 15 mins

250g firm ri­cotta

2 eggs, lightly beaten

1-2 tbsp milk

2 tbsp caster sugar, plus

1 tbsp ex­tra to serve

1 or­ange, zested

100g plain flour

2 tsp bak­ing pow­der vegetable oil, for fry­ing


55g caster sugar

2 tbsp freshly squeezed or­ange juice (en­sure you grate the zest for the frit­ters be­fore juic­ing)

1 tbsp honey

1 First, make the or­ange-honey syrup if de­sired. Put the sugar, 60ml wa­ter and the or­ange juice, in a small saucepan and bring it slowly to the boil to dis­solve the sugar. Add the honey and sim­mer for 2-3 mins. Re­move the pan from the heat and leave to cool.

2 Heat oven to 170C/150C fan/gas 3 if you want to keep the frit­ters warm once cooked. In a large bowl, com­bine the ri­cotta, eggs, 1 tbsp milk, the caster sugar and the or­ange zest. If your ri­cotta is re­ally dry you may need to add the ex­tra ta­ble­spoon of milk. Sift the flour and bak­ing pow­der into the ri­cotta mix and stir gently to com­bine.

3 Fill a medium saucepan with oil to a depth of 3- 4cm, then warm the oil over a medium heat. Drop 1/ tsp of bat­ter into the oil – if it 2 bub­bles and rises to the sur­face, it means the oil is hot enough. Care­fully drop some dessert spoon­fuls of mix­ture into the hot oil (this is eas­i­est done with two spoons, us­ing the sec­ond spoon to scrape the mix­ture off the first). Fry for about 2 mins, un­til golden, turn­ing once dur­ing cook­ing and keep­ing an eye on the oil tem­per­a­ture as you cook each batch. Check when the bat­ter goes into the pan that it doesn’t stick to the bot­tom – if it does, just give it a gen­tle nudge to dis­lodge. Re­move the frit­ters from the pan with a slot­ted spoon, trans­fer them to some kitchen pa­per and keep them warm in the oven while cook­ing the re­main­ing frit­ters.

4 To serve, sprin­kle the frit­ters with caster sugar and driz­zle over the or­ange-honey syrup, if us­ing.

Recipes adapted from Din­ner Like a Boss by Katy Holder (£12.99, Hardie Grant). Pho­tog­ra­phy © Ben­ito Martin

Th­ese taste best fresh from the pan while they’re pip­ing hot and crisp

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