Ricotta Fritters

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 15 minutes

Ingredients

200 g ricotta
2 free-range eggs
80 g cake flour
1 ½ T caster sugar
1 ½ t baking powder
2 t ground ginger
½ t salt
1 lemon, zested
vegetable oil, for deep-frying
icing sugar, for dusting
100 g dark chocolate
4 T extra virgin olive oil
1 orange, zested, to garnish

Method

Mix the ricotta, eggs and cake flour, then add the sugar, baking powder, ground ginger, salt and lemon zest and combine.

Heat the oil in a saucepan. Spoon the batter into the oil and cook until golden and crispy. Place on a baking tray and finish in an oven preheated to 180°C for 5 minutes if not completely cooked in the centre.

Place the cooked fritters on a large serving dish and dust with the icing sugar. Using a vegetable peeler, shave the chocolate onto the fritters and drizzle over the olive oil. Garnish with orange zest.

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