Ricotta, Lemon and Honey Fritters |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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. 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. Ingredients:
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) |
Directions:
1. 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. 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. Divide the fritters among the serving plates, drizzle with honey and serve immediately.
|
|