Method

1

Whisk eggs in a large bowl, then add ricotta, a pinch of salt, mashed banana and coffee powder and stir well. Add flour, baking powder and stir well again.

2

Heat oil to 175-180°C. Then shape the fritters into small round balls of around 3-4cm.

3

Fry fritters in small batches to avoid oil dropping in temperature. Cook for 3-4 minutes on each side or until golden in colour. Remove fritters from the oil and drain on a paper towel.

4

Serve with agave syrup and a dust of icing sugar.

Prep Time10 minsCook Time5 minsYields6 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

Ingredients

 400 g Vannella Cheese Fresh Ricotta
 ½ tsp Di Lorenzo Coffee, grinded
 2 bananas, mashed
 100 g self-raising flour
 1 tsp baking powder
 2 eggs, lightly beaten
 Pinch salt
 150 ml agave syrup
 1 l frying oil
 Icing sugar, to dust

Ingredients

 400 g Vannella Cheese Fresh Ricotta
 ½ tsp Di Lorenzo Coffee, grinded
 2 bananas, mashed
 100 g self-raising flour
 1 tsp baking powder
 2 eggs, lightly beaten
 Pinch salt
 150 ml agave syrup
 1 l frying oil
 Icing sugar, to dust

Directions

1

Whisk eggs in a large bowl, then add ricotta, a pinch of salt, mashed banana and coffee powder and stir well. Add flour, baking powder and stir well again.

2

Heat oil to 175-180°C. Then shape the fritters into small round balls of around 3-4cm.

3

Fry fritters in small batches to avoid oil dropping in temperature. Cook for 3-4 minutes on each side or until golden in colour. Remove fritters from the oil and drain on a paper towel.

4

Serve with agave syrup and a dust of icing sugar.

Banana & Coffee Fritters with Agave Syrup
IngredientsDirections