Sweet Ricotta Fritters with Rose-scented Strawberries
 
 
Custardy little ricotta fritters, perfectly accompanied by the most strawberry tasting strawberries of your life.
Author:
Ingredients
  • 250g fresh ricotta
  • 2 eggs
  • 1 tsp vanilla
  • 4 tbsp plain flour
  • 1 tsp baking powder
  • 1 tbsp caster sugar, plus extra for strawberries
  • 250g strawberries
  • ¼ tsp rose water
Instructions
  1. First, prepare the strawberries so they can steep. Wash, hull and slice them in halves or quarters and place them in a small bowl with the rosewater, and a little caster sugar, to taste (1 or 2 tsp is usually enough). Stir and set aside.
  2. To make the pancakes, place the ricotta in a large mixing bowl, separate the eggs and place the whites into a small bowl.
  3. Add the yolks, along with the vanilla, flour, baking powder and caster sugar to the ricotta, and stir to mix.
  4. Whip the egg whites until stiff and then fold them into the ricotta mixture.
  5. Heat a non-stick pan over a medium heat, with a tiny amount of olive oil, and fry tablespoon sized pancakes for about a minute a side, or until golden and cooked through.
  6. Taste the strawberries and add more rosewater or sugar if desired (less is more in my opinion!), and then serve them up alongside the still warm fritters.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/02/sweet-ricotta-fritters-with-rose-scented-strawberries.html