Puffs of Ricotta Doughnuts, crispy, fried, dipped in an exotic fruity papaya compote…
I made this recipe a couple of week’s ago from Food and Travel Magazine, figuring its similar to some Mauritian desserts/starters because they like to fry their banana fritters or spring rolls and this just caught my eye for something I could try out and maybe adapt for future menus of my own.
For starters is was called Ricotta Fritters with a Tricolour of Plum Compote, using seasonal autumnal juicy plums and greengages to make sugar-sweet dipping sauces for this dessert. These puffy billows of doughnut like fritters, served hot , with specks of creamy ricotta running through are so naughty yet once you start you can’t stop…
Here in this recipe adapted from Food and Travel Magazine, I have decided to make a papaya compote which I feels go really well with the fritters and gives it a little home-style island exotic twist (which of late I have really enjoyed doing, as you can see from my pimped up Coconut Scones with Pineapple Jam)
So I implore you to give this a recipe a go, one lazy sunday when you need a sugar, fried fix..
Makes 16 Fritters
For the Fritters:
250g Ricotta, drained
5tbsp icing sugar, sifted, plus extra for serving
125g self raising flour
1/4 tsp baking powder
20g melted butter, cooled
1 egg white
200ml sunflower or vegetable oil for frying
For the Compote:
1 Papaya, peeled and Cut
1 cup Caster Sugar
Firstly put the cut, peeled papaya into a saucepan on a low heat and pour over the sugar, you can add a little vanilla here if you wish, pour in a dash of water then let it simmer for 10 minutes till falling apart and soft. Take off the heat and leave to cool or re-warm before serving
To make the ricotta fritters, put the ricotta into a bowl,add in the whole eggs, icing sugar flour and baking powder, whisk these in gently. Add in the cooled butter.
Whisk the egg white till frothy with soft peaks then add into the mixture, gently fold in.
Line a plate with kitchen roll, in a saucepan or wok heat some oil till hot (you may need to adjust here to ensure the fritters cook inside)
Fry a heaped tablespoon of the fritter in the oil, about 4 or 5 at a time, till puffed up on each side, rotate so an even golden colouring is gained.
Drain onto the kitchen paper, dust with icing sugar and serve with warmed up or cold papaya compote!
An exotic twist and quick treat!