Warm Ricotta Fritter
Warm Ricotta Fritter
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Ingredients
| 3 | eggs | |
| 1 | cup white sugar, divided | |
| 1 | cup SAPUTO Ricotta Bari Whey Cheese | |
| 1¼ | cup ROBIN HOOD All Purpose Flour | |
| ⅓ | cup water | |
| ¼ | cup lemon grass, chopped | |
| 1 | teaspoon lemon zest | |
| 1 | teaspoon lime zest | |
| 2 | tablespoons shredded coconut, toasted and finely crushed | |
| 2 | cup canola oil |
Directions
Makes: 25 Fritters
Prep Time: 15 minutes
Cook Time: 15 minutes
In a medium-sized bowl, mix eggs, ¼ cup sugar, ricotta and flour. Form into tablespoon-sized balls.
Combine ¼ cup sugar, water and lemon grass in a saucepan. Simmer for 10 minutes. Strain the lemon grass from the syrup and set syrup aside to cool.
In a medium-sized bowl, mix remaining ½ cup sugar, lemon zest, lime zest and coconut. Ensure ingredients are mixed well by rubbing them together with your hands to allow the sugar to take on the flavour.
In a frying pan, heat oil over medium heat. Carefully place the balls in the oil, frying for about two minutes on all sides until dark golden brown. Carefully remove fritters from the oil and transfer to paper towel to remove excess oil. Place hot fritters in a large bowl and drizzle the syrup on top. Toss until evenly coated. Sprinkle with the sugar and coconut mixture. Serve hot.