225 gmfirm ricotta, drained50 gmcaster sugar30 mlorange liqueur, such as Grand Marnier or Cointreau1egg and egg yolk, lightly beaten1orange, rind finely grated75 gm (½ cup) plain flour2 tspbaking powderVegetable oil, for shallow-fryingFigs, to serveIcing sugar, for dustingHoney, for drizzling
Mix ricotta, sugar, liqueur, egg, orange rind and a pinch of salt in a bowl until smooth, then mix in flour and baking powder.
Heat 3cm oil in a saucepan over medium-high heat; test that it’s come to temperature by dropping in a little ricotta mixture in – the mixture should bubble and rise to the surface and turn golden. Carefully spoon tablespoonfuls of batter into oil in batches, and shallow-fry, turning occasionally, until golden (1-2 minutes). Drain on paper towels and serve with figs, dusted with icing sugar and drizzled with honey.