Sweet ricotta fritters
Adapted from an old Marcella Hazan recipe, this dessert is a classic Italian favourite. Be sure to eat them while they're hot.
Ingredients
450g fresh ricotta
4 eggs
10-11 tbsp plain flour
zest of 2 lemons
2 heaped tbsp castor sugar
40g melted butter
about 2 cups vegetable oil, for frying
about one-third cup honey, for drizzling
ground cinnamon, for dusting
Method
Beat ricotta till smooth; add eggs and beat until combined.
Add flour a little at a time, working it into the ricotta. Then add the lemon zest, sugar and melted butter and beat until combined. The consistency should not be wet and sloppy but not dry either: add a little more flour if necessary. Rest for 10 minutes.
Heat a heavy-based pan with enough oil to come 2cm up the sides. When hot, gently push in spoonfuls of the ricotta mixture and cook, turning, until lightly golden. Remove with a slotted spoon and drain on kitchen paper.
To serve
Serve immediately with a drizzle of honey and a sprinkle of cinnamon.
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