Ricotta and Orange Bombolini

, from Issue #65. March, 2016
Photography by Manja Wachsmuth.
Ricotta and Orange Bombolini

Golden brown, tender morsels of deliciousness. Best while still warm with an aromatic coating of fennel and orange sugar. 


1¼ cups plain flour
2 teaspoons baking powder
½ teaspoon freshly grated nutmeg
pinch sea salt
⅓ cup caster sugar
3 eggs
1 teaspoon vanilla extract
finely grated zest 1 orange

200 grams firm ricotta (I use either Clevedon Valley or Zany Zeus ricotta)
To cook
vegetable oil for frying
To serve
Fennel and Orange Sugar, recipe below 

Fennel and Orange Sugar
1 teaspoon fennel seeds
½ cup caster sugar
lightly toasted
finely grated zest 1 orange 


Bombolini: Combine the flour, baking powder, nutmeg, salt and sugar in a large bowl.

Whisk the eggs in another bowl then whisk in the vanilla, orange zest and the ricotta until well combined but leaving small pieces of ricotta in the mix.

Tip in to the flour and using a large metal spoon, fold everything together to make a very thick batter.

To cook: Heat 4cm of oil in a deep, medium saucepan to 170°C or until a cube of bread dropped into the oil turns golden in 20 seconds.

Using two teaspoons, drop heaped spoonfuls of the mixture into the oil, but don’t overcrowd the pan. Cook for about 1 minute each side until golden brown and puffed. Remove with a slotted spoon and drain on kitchen towels.

Toss the warm bombolini in the fennel sugar to coat or just dust with icing sugar, if preferred. Makes about 24 

Fennel and Orange Sugar
Grind the toasted fennel seeds in a mortar and pestle with 2 teaspoons of the sugar. 

Tip into a bowl with the remaining sugar and the orange zest and rub together with your fingertips to infuse with the oil from the zest.