Almond, Rum and Ricotta Fritters
Photography by Manja Wachsmuth.
Golden and crisp on the outside with a tender, fluffy centre, the raspberry sauce adds a welcome sharpness to these sweet treats.
INGREDIENTS
Fritters
250 grams firm ricotta
2 eggs, size 7
3 tablespoons caster sugar
2 tablespoons rum or another favourite liqueur
1 teaspoon vanilla paste or extract
finely grated zest 1 lemon
½ cup plain flour
½ cup ground almonds
2 teaspoons baking powder
½ teaspoon sea salt
To finish
vegetable oil, to cook
icing sugar, to dust
Raspberry coulis
2 cups frozen raspberries, thawed with their juices
2 tablespoons icing sugar
1 tablespoon lime or lemon juice
METHOD
Raspberry coulis: Put the raspberries, icing sugar and citrus juice in a food processor and blend until smooth. Push through a fine sieve, discarding the pips, then tip into a serving jug.
Fritters: Stir the ricotta, eggs, sugar, rum, vanilla and zest together in a large bowl, leaving the ricotta quite chunky. Combine the flour, almonds, baking powder and the salt together and fold into the ricotta mixture.
Heat about 4cm oil in a medium-sized, deep saucepan to 160°C on a deep-frying thermometer or until a cube of bread dropped in rises to the surface and cooks golden in about 20 seconds.Drop large walnut-sized spoonfuls of the mixture into the oil in small batches; I cook four at a time. Cook for 4 minutes, turning occasionally with a spoon, until golden brown on all sides and cooked through.
Remove with a slotted spoon and drain on kitchen towels. Keep warm in a low oven until all the fritters are cooked. Dust generously with icing sugar and pile up in a bowl. Serve immediately with raspberry coulis for dipping. Makes about 16 fritters.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!