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Ricotta, Lemon And Honey Fritters

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Ingredients

Adjust Servings:
250 g fresh ricotta low fat is fine
1 egg
3 tablespoons flour (see note above)
2 tablespoons caster sugar
1 lemon zest of finely grated
2 tablespoons oil
1/3 cup honey (to taste)

Nutritional information

318.8
Calories
145 g
Calories From Fat
16.2 g
Total Fat
6.6 g
Saturated Fat
84.8 mg
Cholesterol
71.2mg
Sodium
36 g
Carbs
0.2 g
Dietary Fiber
29.8 g
Sugars
9.3 g
Protein
122g
Serving Size (g)
4
Serving Size

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Ricotta, Lemon And Honey Fritters

Features:
    Cuisine:

    Mmmm thanks Bluemoon! I had these for dessert with the last of my riesling ( glass, not bottle - come on! ) and they are delicious little fluffy pikelets of ricotta. I think your idea of adding nuts is good, I reckon they'd be better with a texture contrast. The only other change I could make would be to reduce or skip the sugar and just use honey to sweeten. Overall, a cheap foolproof dessert/breakfast that everyone will like!

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Ricotta, Lemon and Honey Fritters,Quick to make; quick to be devoured! A simple and delicious recipe I found in the June 2002 isue of the ‘Australian Good Taste’ magazine. 10 minutes preparation time; 10 minutes chilling time; 10 minutes cooking time and undoubtedly less than 10 minutes devouring time! Next time I make these, I’m planning to gently fold in 1/4 cup slivered almonds, or perhaps some ground almonds, before chilling the mixture. Before making this recipe, Sharon123 contacted me to ask me about the amount of flour needed: an ingredient but NOT listed in the ingredients. APOLOGIES! I made these some months ago, then posted the recipe for safekeeping but right now I’m not sure where the magazine is! And I cannot remember what the quantity was! When I find the magazine during my annual tidy up, now in progress, I’ll submit the amount. Meanwhile, please be guided by the amount that worked for Sharon123!,Mmmm thanks Bluemoon! I had these for dessert with the last of my riesling ( glass, not bottle – come on! ) and they are delicious little fluffy pikelets of ricotta. I think your idea of adding nuts is good, I reckon they’d be better with a texture contrast. The only other change I could make would be to reduce or skip the sugar and just use honey to sweeten. Overall, a cheap foolproof dessert/breakfast that everyone will like!


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    Steps

    1
    Done

    Place the the Ricotta, Egg, Flour, Sugar and Lemon Zest in a Medium-Sized Bowl and, Using a Hand-Held Whisk or an Electric Beater, Whisk Until Almost Smooth. Cover and Place in the Fridge For 10 Minutes to Chill.

    2
    Done

    Heat the Oil in a Medium Pan, Preferably Non-Stick, Over a Medium Heat, and Spoon Tablespoons of the Mixture Into the Hot Oil; Cook, Turning Often, For 2-3 Minutes or Until Golden Brown. Transfer to a Plate Lined With Paper Towel, and Repeat With the Remaining Mixture.

    3
    Done

    Divide the Fritters Among the Serving Plates, Drizzle With Honey and Serve Immediately.

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    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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