RICOTTA FRITTERS WITH COFFEE SUGAR
SERVES 8. PREP 25 MINS. COOK 12 MINS
500g fresh ricotta, drained
2 ½ cups (250g) almond meal ½ cup (110g) caster sugar
2 tsp vanilla extract
Finely grated zest of ½ a lemon 1 egg
1/3 cup (50g) plain flour
70g panko breadcrumbs Sunflower oil, to fry
3 tsp instant coffee
150g raw sugar
½ tsp ground cinnamon
1 Combine ricotta, almond meal, caster sugar, vanilla, lemon zest, egg and flour in a bowl.
2 Scatter breadcrumbs in an even layer on a tray. Spoon rounded tablespoons of ricotta mixture onto the panko, gently coat in the crumbs, then place on a plate. Chill in the refrigerator for 30 minutes.
3 Half fill a wok or frying pan with oil and bring to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). In batches, cook fritters for 3-4 minutes, turning, until golden and crisp. Remove using a slotted spoon and drain on paper towel.
4 Combine coffee, raw sugar and cinnamon in a bowl. Scatter fritters with coffee sugar and serve hot.