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Spiced Ricotta Fritters with Hot Chocolate

By MiNDFOOD

Spiced Ricotta Fritters with Hot Chocolate
Elevate your weekend with our Spiced Ricotta Fritters with Hot Chocolate.

Looking for the ultimate winter comfort food? Try these Spiced Ricotta Fritters with Hot Chocolate. The fritters are perfectly light and fluffy on the inside, with a satisfyingly crunchy, spiced exterior.  Served alongside a rich, decadent homemade hot chocolate, this indulgent treat is the perfect way to embrace the colder months.

Spiced Ricotta Fritters with Hot Chocolate Recipe

Makes 4-6 serves

Ingredients

  • 1 tsp each, ground allspice, cinnamon, five spice and cardamom
  • 1 cup (225g) raw caster sugar
  • 2/3 cup (85g) plain flour
  • 2 tsp baking powder
  • 2 eggs
  • ¼ cup (55g) caster sugar
  • 350g fresh ricotta
  • 1 lemon, zest
  • 1 tsp vanilla
  • Oil for shallow frying
  • 1.2 litres milk
  • 1 vanilla bean, split
  • 400g dark chocolate, chopped
  • Rum, optional

Method

  1. For the fritters, combine spices and raw caster sugar together in a mixing bowl, and set aside.
  2. Sift the flour, baking powder and a pinch of salt together and stir to combine. In a separate bowl, whisk together the eggs, caster sugar, ricotta, zest and vanilla.
  3. Add the flour mixture to the ricotta mixture and combine.
  4. Pour the oil into a large, wide frying pan, to the depth of 3cm. Place over a medium heat until you reach 170˚C on a deep fry thermometer. Carefully drop tablespoons of the mixture into the hot oil, in batches, and fry until golden brown and cooked through, about 2-3 minutes.
  5. Remove with a slotted spoon and drain on a paper towel. Roll in the spiced sugar mixture and serve immediately.
  6. To make hot chocolate, place the milk and vanilla bean in a saucepan over medium heat and warm through.
  7. Remove from the heat and then add the chocolate, stirring until dissolved. Discard vanilla bean.
  8. Pour the hot chocolate into serving cups and serve. Add a splash of rum if desired.
Smart tip

Use the best quality chocolate in the hot chocolate for a rich and indulgent drink. Try using half dark chocolate and half milk chocolate for a milder flavour. If you’re not big on rum, you can give hot chocolate a kick on cold winter days with Drambuie, chocolate liqueur, peppermint schnapps, Baileys or peanut butter whisky.

By Taverne Agency

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