Ricottaandlemon struffoli (Italian fritters)

This fun dessert combines the Chanukah traditions of frying and eating dairy. The dessert can either be eaten straight away, shortly after coating it with honey, or left to set, for a few hours or a day, for the doughnuts to absorb the honey.

Makes about 60-70 mini doughnuts (for 4) Prep: 15 minutes + 15 minutes resting Cooking: 10 minutes

INGREDIENTS

180g plain white flour (ideally ‘00’ type) 2 tbsp caster sugar 2 lemons, grated zest 1 egg + 1 yolk

20g butter, melted 50g ricotta Pinch of salt

Approx. 300 ml sunflower/ vegetable/corn oil to fry 80g honey

1 orange, grated zest

1 tsp orange blossom water

Icing sugar for decoration

METHOD

● Mix the flour, sugar, lemon zest, egg, yolk, melted butter, ricotta and a pinch of salt in a large bowl or in the bowl of a stand mixer. Mix with your hands or the mixer until the dough is soft and malleable but not sticky. If too sticky, add more flour. Wrap with cling film and rest for 15 - 20 minutes in the fridge.

● Divide the dough into 4 pieces. Gently roll each piece under your fingers to form a thin rope. Cut into 1cm pieces — about the size of a hazelnut — and put them on a tray lined with parchment paper.

● Heat up the oil in a saucepan and, once hot, add the small dough balls — you may need to cook them into two or three batches. Fry in a single layer for 1½ - 2 minutes, turning them often so they colour evenly, until they turn light gold. Transfer with a slotted spoon to a sieve to drain any extra oil and then to a plate or tray covered with kitchen paper. Repeat the frying with the rest of the dough. ● Warm up the honey, orange zest and orange blossom water in a pan and, once smooth, add the fried dough pieces. Stir until all coated and switch off the heat. Transfer them to a small cake plate and arrange them in the shape of a pyramid. Leave to set until cold and add icing sugar before serving.