RICOTTA FRITTERS WITH COFFEE SUGAR

SERVES 8. PREP 25 MINS. COOK 12 MINS

INGREDIENTS

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

METHOD

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.