FEATURE RECIPE
Orange and chocolate ricotta fritters with honey

Orange and chocolate ricotta fritters with honey

Serves 6



225 gm   ricotta, drained
30 gm   dark chocolate, finely chopped
50 gm   golden caster sugar
30 ml   orange liqueur, such as Grand Marnier or Cointreau
1   egg and 1 egg yolk, lightly beaten
1 tbsp   finely grated orange rind
75 gm (½ cup)   plain flour
2 tsp   baking powder
For deep frying:   vegetable oil
To serve:   pure icing sugar
To serve:   honey


1 Combine ricotta, chocolate, sugar, liqueur, egg, egg mixture and orange rind in a bowl and mix until smooth, add flour and baking powder and mix to combine. Cover in plastic wrap and refrigerate for 1 hour.
2 Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Using 2 teaspoons, form ricotta mixture into rough quenelles and drop in batches into hot oil. Cook for 1-2 minutes or until golden and cooked through, remove using a slotted spoon and drain on absorbent paper. Dust heavily with icing sugar and serve hot, drizzled with honey.


RECIPE Emma Knowles PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles


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