Fresh from the garden: eggs, lemon/ orange
Recipe source: adapted from a recipe by Tobie Puttock in Daily Italian
Makes: about 20 fritters
Tobie says, “People are likely to fall in love with you if you cook them these fritters – that’s how good they are. They are best served hot but can be eaten cold.” We say start this recipe early as the dough needs to rest in the fridge before cooking!
Ingredients:
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What to do:
- Drain the ricotta of excess moisture and place it a large mixing bowl with the eggs: beat until smooth.
- Add the sugar, lemon (or orange) zest, bicarb soda, sultanas (if using) and flour and stir well to combine the ingredients.
- Cover with plastic film and rest the flour in the fridge for about an hour.
- Set out a plate lined with kitchen paper.
- Heat the oil in a heavy based saucepan, and test it by dropping in a pinch of flour: if it starts to sizzle, the oil is ready to fry.
- Use a tablespoon to scoop out dollops of dough mix and carefully drop them into the oil. Depending on the size of your saucepan you’ll probably be able to fry just a few at a time.
- Cook until the fritters turn a nice golden brown, turning them over to cook if needed, then draining well on kitchen paper.
Warning:
- Whenever working with hot oil, take extreme care and keep small children and pets well away.
- Never leave hot oil unattended.
- Never fill the pan more than half way with oil.
The Bondi Cook 
Looks yummy 🙂