Ricotta fritters
Ingredients
250g ricotta
2 eggs
75g flour
1 tsp baking powder
2 tbsp NOMU Sweet Rub, plus extra to serve
1 tbsp NOMU Vanilla Extract
1 tbsp caster sugar
1 tsp NOMU Sea Salt
Sunflower oil, for frying
Icing sugar, to dust
Directions
Put the ricotta and eggs into a bowl and beat until smooth. Add the flour, baking powder, Sweet Rub, Vanilla Extract, sugar and salt into the mixture and whisk to form a smooth batter.
Heat enough oil in a saucepan for deep frying. To test if the oil is ready, drop in small bit of batter. If the batter sizzles, the oil is ready. Working in batches, use teaspoons to shape the ricotta balls and drop them into the oil. Be careful not to make them too big as they won’t cook through properly. If they brown too quickly, turn down the heat. Use your teaspoon to flip the balls so that they are cooked evenly with a golden brown finish all over.
Life the ricotta fritters out of the oil with a slotted spoon and transfer to a plate lined with paper towel to remove excess oil. Place in a serving bowl or on a platter and dust with lots of icing sugar and NOMU Sweet Rub.
Serve while still warm but not piping hot!
Ingredients
250g ricotta
2 eggs
75g flour
1 tsp baking powder
2 tbsp NOMU Sweet Rub, plus extra to serve
1 tbsp NOMU Vanilla Extract
1 tbsp caster sugar
1 tsp NOMU Sea Salt
Sunflower oil, for frying
Icing sugar, to dust
Directions
Put the ricotta and eggs into a bowl and beat until smooth. Add the flour, baking powder, Sweet Rub, Vanilla Extract, sugar and salt into the mixture and whisk to form a smooth batter.
Heat enough oil in a saucepan for deep frying. To test if the oil is ready, drop in small bit of batter. If the batter sizzles, the oil is ready. Working in batches, use teaspoons to shape the ricotta balls and drop them into the oil. Be careful not to make them too big as they won’t cook through properly. If they brown too quickly, turn down the heat. Use your teaspoon to flip the balls so that they are cooked evenly with a golden brown finish all over.
Life the ricotta fritters out of the oil with a slotted spoon and transfer to a plate lined with paper towel to remove excess oil. Place in a serving bowl or on a platter and dust with lots of icing sugar and NOMU Sweet Rub.
Serve while still warm but not piping hot!
Ingredients
250g ricotta
2 eggs
75g flour
1 tsp baking powder
2 tbsp NOMU Sweet Rub, plus extra to serve
1 tbsp NOMU Vanilla Extract
1 tbsp caster sugar
1 tsp NOMU Sea Salt
Sunflower oil, for frying
Icing sugar, to dust
Directions
Put the ricotta and eggs into a bowl and beat until smooth. Add the flour, baking powder, Sweet Rub, Vanilla Extract, sugar and salt into the mixture and whisk to form a smooth batter.
Heat enough oil in a saucepan for deep frying. To test if the oil is ready, drop in small bit of batter. If the batter sizzles, the oil is ready. Working in batches, use teaspoons to shape the ricotta balls and drop them into the oil. Be careful not to make them too big as they won’t cook through properly. If they brown too quickly, turn down the heat. Use your teaspoon to flip the balls so that they are cooked evenly with a golden brown finish all over.
Life the ricotta fritters out of the oil with a slotted spoon and transfer to a plate lined with paper towel to remove excess oil. Place in a serving bowl or on a platter and dust with lots of icing sugar and NOMU Sweet Rub.
Serve while still warm but not piping hot!
Ingredients
250g ricotta
2 eggs
75g flour
1 tsp baking powder
2 tbsp NOMU Sweet Rub, plus extra to serve
1 tbsp NOMU Vanilla Extract
1 tbsp caster sugar
1 tsp NOMU Sea Salt
Sunflower oil, for frying
Icing sugar, to dust
Directions
Put the ricotta and eggs into a bowl and beat until smooth. Add the flour, baking powder, Sweet Rub, Vanilla Extract, sugar and salt into the mixture and whisk to form a smooth batter.
Heat enough oil in a saucepan for deep frying. To test if the oil is ready, drop in small bit of batter. If the batter sizzles, the oil is ready. Working in batches, use teaspoons to shape the ricotta balls and drop them into the oil. Be careful not to make them too big as they won’t cook through properly. If they brown too quickly, turn down the heat. Use your teaspoon to flip the balls so that they are cooked evenly with a golden brown finish all over.
Life the ricotta fritters out of the oil with a slotted spoon and transfer to a plate lined with paper towel to remove excess oil. Place in a serving bowl or on a platter and dust with lots of icing sugar and NOMU Sweet Rub.
Serve while still warm but not piping hot!
