Fig and Ricotta Fritters
Want to impress mum with a super fancy brekkie that is as easy as making pancakes? This is for you! As we discussed- figs are in season right now- making them an indulgent yet budget friendly option.
These fritters have the wow factor- make sure you tell mum the title- but they really are as easy to make and cook as any pancake. I experimented- you can even make the batter/dough the night before if you are short on time (just get it out of the fridge to warm back towards room temperature as soon as you get up).
Perfect to make with littlies- yet decadent. Go on- win a few points- give this one a try!
What you need:
100 ml honey
Seeds of 1 vanilla bean
2 tbs raw sugar
500 g full fat ricotta
Zest of 1 lemon
½ cup milk (any)
1 cup flour (we used gluten-free)
Heat honey and vanilla seeds in a small saucepan until warm. Do not bring to the boil. Set aside to infuse.
Whisk the eggs and combine with sugar, half of the ricotta, lemon zest, milk and flour. Chop 4 figs and add to the mixture. Don’t overmix.
Heat a little butter in a non-stick fry pan over medium heat. Drop generous tablespoons of the ricotta mixture into the pan and cook until little bubbles appear on the surface. Flip over at that point and cook until the underside is golden.
Repeat with remaining butter and mixture.
Serve with the remaining figs (quartered), ricotta (dolloped) and drizzle with the infused honey. Grate a little extra lemon zest on top for added zing.