Riccotta Fritters with Orange Curd & Maple Syrup
110 gm plain flour, sieved
2½ tbsp pure icing sugar
1½ tsp baking powder
125 ml milk
1½ tsp finely grated orange rind
60 gms caster sugar
80 ml orange juice
70 gm unsalted butter, diced, at room temperature
1/3 cup ricotta
For orange curd, whisk eggs, sugar and orange juice in a heatproof bowl placed over a saucepan of simmering water until light, fluffy and mixture thickly coats the back of a spoon
Remove from heat and leave to coolslightly before whisking in butter a little at a time, beating well between additions.
Cover and refrigerate until cold and set then transfer to a piping bag with a 3mm plain nozzle
Preheat oven to 150C. Heat 8cm of oil in a large saucepan to 180C over medium-high heat. Meanwhile, whisk flour, icing sugar, baking powder and tsp salt in a bowl. Whisk ricotta, eggs, milk and orange rind in a separate bowl, then whisk in flour mixture. Spoon half-tablespoonfuls of mixture into oil in batches and fry turning occasionally, until deep golden-brown and cooked through.
Remove with a slotted spoon and drain on paper towels, then transfer to a baking tray and keep warm in oven while you fry remaining fritters (ensure oil returns to 180C between batches).
Pierce fritters with the tip of the piping nozzle and carefully pipe in a little curd, wipe away excess curd and roll filled fritters in sugar. Serve warm, drizzled with maple syrup
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
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