Ingredients
The following ingredients have 4 Servings
- 1kg piece full-cream fresh ricotta
- Sunflower oil, to fry
- Handful of plain flour
- 3 eggs, beaten
- Ground cinnamon and icing sugar, to dust
- Good-quality honey and vanilla ice cream, to serve
Instruction
- Carefully cut the piece of ricotta into 1cm-thick slices. Lay slices flat and use a 5cm round cutter to make 12 circles.
- Heat 2-3cm of oil in a large deep frypan over medium-high heat to about 190°C. To test, sprinkle a little flour into the oil, and if it starts to sizzle, it’s ready. If the flour just sinks to the bottom, it will need a little more heating.
- Meanwhile, spread the flour onto a sheet of baking paper. Place the beaten egg in a shallow dish. Dust the ricotta cakes lightly in the flour first, then into the beaten egg.
- Carefully place the cakes, in batches if necessary, into the hot oil and fry for 1-2 minutes until crisp and golden on one side. Flip them over and cook for a further 1 minute. Carefully remove the fritters with a slotted spoon and drain on paper towel. Repeat with the remaining ricotta cakes.
- Divide the ricotta fritters among serving plates, sprinkle with a little cinnamon, drizzle over a generous amount of honey, top with a dollop of ice cream and finally sprinkle with icing sugar. Serve immediately.
