Name: Ricotta fritters with honey and figs
Yield: 4
Ingredients: 225 gm firm ricotta, drained; 50 gm caster sugar; 30 ml orange liqueur, such as Grand Marnier or Cointreau; 1 egg and egg yolk, lightly beaten; 1 orange, rind finely grated; 75 gm plain flour (½ cup); 2 tsp baking powder; Vegetable oil, for shallow-frying; Figs, to serve; Icing sugar, for dusting; Honey, for drizzling

Ingredients

225 gm firm ricotta, drained

50 gm caster sugar

30 ml orange liqueur, such as Grand Marnier or Cointreau

1 egg and egg yolk, lightly beaten

1 orange, rind finely grated

75 gm plain flour (½ cup)

2 tsp baking powder

Vegetable oil, for shallow-frying

Figs, to serve

Icing sugar, for dusting

Honey, for drizzling

Method

Main

1.Mix ricotta, sugar, liqueur, egg, orange rind and a pinch of salt in a bowl until smooth, then mix in flour and baking powder.

2.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.

Styling by Emma Knowles

Styling by Lucy Tweed