Method
1
Whisk eggs
2
Stir eggs into ricotta
3
Sieve flour and baking powder - stir well into ricotta
4
Bring oil to 170-180c or 350f
5
Cook fritters in small batches for 2-3 min on each side
6
Remove from oil, dust in plenty icing sugar & serve with jam
7
Enjoy & buon appetito
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
400 g fresh ricotta
100 g self raising flour
2 eggs, free range
1 tsp baking powder
1 jar Chef Luca Ciano ‘Fresh Tomato Basil Chilli Jam’
1 l frying oil
1 pinch of salt
Icing sugar to dust
Fresh mint to garnish
Ingredients
400 g fresh ricotta
100 g self raising flour
2 eggs, free range
1 tsp baking powder
1 jar Chef Luca Ciano ‘Fresh Tomato Basil Chilli Jam’
1 l frying oil
1 pinch of salt
Icing sugar to dust
Fresh mint to garnish
Directions
1
Whisk eggs
2
Stir eggs into ricotta
3
Sieve flour and baking powder - stir well into ricotta
4
Bring oil to 170-180c or 350f
5
Cook fritters in small batches for 2-3 min on each side
6
Remove from oil, dust in plenty icing sugar & serve with jam
7
Enjoy & buon appetito
