Ingredients
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250
-
1
-
3
-
2
-
1
-
2
-
1/3
-
-
-
-
-
-
-
-
Directions
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
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1
Done
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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
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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. |
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3
Done
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Divide the Fritters Among the Serving Plates, Drizzle With Honey and Serve Immediately. |
