Ricotta and Lemon Fritters
Photography Josh Griggs.
Easy to put together and very quick to cook, these light, moreish fritters could soon become a family favourite.
Serves: 4–6
INGREDIENTS
250 grams firm ricotta cheese (I used Clevedon Valley Buffalo)
2 large eggs, size 7
¼ cup caster sugar
finely grated zest 1 lemon
½ cup plain flour
1 teaspoon baking powder
¼ teaspoon sea salt
vegetable oil for cooking
Honey Syrup, to serve, recipe below
Honey Syrup
½ cup caster sugar
juice 1 large orange and 1 large lemon
½ cup water
3 tablespoons runny honey
1 cinnamon stick
1–2 teaspoons orange blossom or rose water
METHOD
Stir the ricotta and eggs together in a large bowl, leaving some texture in the ricotta. Stir in the caster sugar and zest, then gently stir in the combined flour and baking powder and salt.
Heat 1cm of oil in a sauté pan over a medium heat. Drop spoonfuls of the batter into the oil and cook for 1 minute on each side or until golden and puffed. Drain on kitchen towels.
Transfer to a serving plate and drizzle with some of the Honey Syrup, serving the rest of the syrup separately.
Honey Syrup
Place all of the ingredients, except the flower water in a saucepan and slowly bring to the boil, stirring to dissolve the sugar. Cook at a fast simmer for 10–15 minutes until reduced and syrupy. Stir in the flower water, cool then chill.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.