ricotta fritters with honey

By 24. September 2014 From my kitchen
it’s still ottolenghi week! this time, it’s a dessert that i’m luring you with. but you’re not that stupid: of course you know a good dessert when it’s a placed in front of you, don’t you. because this one is a winner. these donut-like, very soft and moist and almost apparently “light” little balls are so delicious. actually, i could eat them for breakfast, lunch and dinner. 
by the way: happiness is having a couple of these left in the freezer (cross your fingers i will successfully be able to reheat them in the oven for a quick dinner tonight for me, myself and i *inser evil grin here*).

ricotta fritters
recipe adapted from ottolenghi’s “plenty more”
rezept auf deutsch auf si style

makes about 30
350 g ricotta (the dry kind, if possible)
60 g philadelphia or fresh, creamy goat’s cheese
3 eggs
60 ml milk
1 tsp. mint, finely chopped
1 organic orange, zest grated
160 g flour
1 1/2 tsp. baking powder
1 pinch salt
50 g sugar
1 liter sunflower oil (heatproof)
4 tbsp. honey, warmed
confectioners’ sugar for dusting
ps: i was too plain lazy to make the suggested orange syrup to go with it (sorry, dear yotam). but of course you could try and make it. i bet it’s good. the honey was sufficient for me, though (and theres was only me judging – and eating – these, anyway, so…).
combine ricotta and philadelphia and eggs in a bowl. add mint and orange zest. in another bowl, combine the dry ingredients: flour, baking powder, sugar, a pinch of salt. fold into the egg mix until a dough forms. set aside for about 10 minutes.
in a small but steep saucepan, bring the oil to a boil (or shortly before a boil, actually). make the bread crumb test: when a bread crumb sizzles enough when submerged in the oil, the oil is at the perfect heat for deep frying. keep it on medium heat then. now shape the fritters, using two teaspoons. release them carefully into the oil and fry for 3-4 minutes, occasionally turning them around, until golden brown. proceed in batches until all the dough is used up. remove fritters from the oil with a spider and put on kitchen paper to soak up excess oil. 
warm the honey until liquid. place fritters on plates and drizzle with the warm honey. dust with some confectioners’ sugar. serve warm or at room temperature (best on the same day).


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