Chefs' Recipes

Smolt's hot ricotta fritters, blueberry-lime compote and ricotta cream

A recipe request from Gourmet Traveller's Fare Exchange Column

  • 15 mins preparation
  • 20 mins cooking (plus cooling)
  • Serves 4
  • Print
Hot ricotta fritters, blueberry-lime compote and ricotta cream
"I can't get enough of Smolt's fritters. Please would you publish the recipe?"
Jim Woolley, Sandy Bay, Tas
To request a recipe, email or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 225 gm firm ricotta
  • 40 gm caster sugar
  • 40 gm plain flour, sieved
  • 30 gm butter, diced
  • 1 egg
  • ¼ orange, rind finely grated
  • ¼ lemon, rind finely grated
  • For deep-frying: sunflower oil
Blueberry compote
  • 220 gm caster sugar (1 cup)
  • 125 gm blueberries (about 1 punnet)
  • ½ cup torn mint, plus extra leaves to serve
  • 1 lime, juiced and rind finely grated
Ricotta cream
  • 75 gm firm ricotta
  • 35 gm pure icing sugar, sieved, plus extra for dusting
  • 1-2 tbsp milk (optional)


  • 1
    Pulse ricotta, sugar, flour, butter, egg and citrus rinds in a food processor until just combined with small pieces of butter and ricotta still visible. Transfer to a container, cover and refrigerate until required.
  • 2
    For blueberry compote, bring sugar and 125ml water to the boil in a small saucepan. Reduce heat to low, add berries and simmer until berries just start to release their colour (30 seconds). Add mint, lime juice and rind, and transfer to a bowl to cool (10 minutes).
  • 3
    For ricotta cream, blend ricotta and icing sugar in a blender until smooth. Add milk, if needed, to thin to a thick cream consistency and refrigerate until required.
  • 4
    Heat oil in a deep saucepan or deep-fryer to 165C. Scoop spoonfuls of ricotta batter in batches into hot oil with an oiled metal spoon and deep-fry, turning occasionally, until deep golden brown (5-7 minutes; be careful, hot oil will spit). Remove fritters with a slotted spoon and drain on paper towels. Divide warm fritters among bowls and serve with blueberry compote, a spoonful of ricotta cream, a scattering of mint and a dusting of icing sugar.