IN A COUNTRY KITCHEN
Our latest pantry additions
These milky, cheese-filled fritters are best described as a cross between a doughnut and a sweet bun. Left to rise for an hour, they’re light on the inside and crisp on the outside.
SERVES 6-8 (MAKES ABOUT 30-40)
40g unsalted butter
100ml whole milk
100g ricotta, crumbled 10g fast-acting dried yeast 1tsp vanilla paste
1tsp orange blossom water
300g plain flour
50g caster sugar ½tsp fine sea salt Vegetable oil, for deep frying
4tbsp granulated sugar FOR THE ROSE PETAL CREAM
4tbsp rose petal jelly 4tbsp Greek yogurt or whipped cream
1 Melt the butter in a small saucepan and pour into a small mixing bowl. Add the milk, ricotta, yeast, vanilla and orange blossom water and whisk to combine.
2 Sift the flour into a large mixing bowl, then add the caster sugar and salt and mix. Make a well in the centre and pour in the wet ingredients. Whisk to combine and make a slightly wet dough.
Cover the bowl with a damp tea towel and leave to prove for an hour in a warm place.
3 Using a thermometer, heat the vegetable oil in a large, heavy-bottomed saucepan to 160C. Roll grape-sized pieces of the dough between lightly floured hands to make little rounds. Drop the rolled dough into the hot oil carefully, three at a time. Deep fry for 2-3 minutes, until the dough is golden and rises to the surface – they may need careful turning halfway if only cooking on one side. Using a slotted spoon, transfer the cooked fritters to a plate lined with kitchen paper, then repeat with the rest of the dough.
4 Toss the fritters with the granulated sugar while they’re still warm. Keep warm in a low oven with the door slightly ajar (this will keep the fritters crisp).
5 Quickly whip the rose petal jelly with the yogurt or cream, then transfer to a small bowl. Serve the warm fritters on a platter, with the rose petal cream for dipping.