Advertisement
Ricotta Fritters with Honey
Frittelle di Ricotta con Miele
- Serves
8
(makes about 24) - Difficulty
Easy
By Giovanni Pilu and Roberta Muir
Published 2012
These little fritters are crisp and dark on the outside and very soft on the inside. Serve them with a spoonful of mascarpone or a scoop of Sheep’s Milk Yoghurt Ice Cream, if you like.
Ingredients
35 g 500 g 3
Method
Cover sultanas with warm water and set aside for about 30 minutes to reconstitute them; drain and pat dry.
Press ricotta through a fine sieve into a bowl. Using a wooden spoon, beat in egg yolks, sugar, and vanilla extract until smooth.
Sift flour and baking powder together, then sift over ricotta mixture in bowl and fold in. Fold in orange and lemon zests, chocolate, pine nuts
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe