Michael Symon TOASTED ALMOND RICOTTA FRITTER
2 quarts vegetable oil
3/4 cup self-rising flour
1 cup goat’s milk ricotta
1 1/2 tablespoons granulated sugar
1/4 cup toasted sliced almonds (cooled)
2 oranges (zest and juice)
1/4 cup honey
powdered sugar (to garnish)
1/4 cup mint leaves (torn, to garnish)
Preheat vegetable oil to 365°F in a large Dutch oven.
In a large bowl, stir together the ricotta, eggs, granulated sugar, orange zest, and salt. Gently stir in the flour just until incorporated. Mix in almonds.
In a small sauce pan add honey and juice from oranges. Gently stir to combine until the sauce is heated through.
Using two spoons, gently drop heaping tablespoons of batter into oil. Fry in batches to avoid over-crowding the oil. Cook for 3-4 minutes or until deep golden brown. Transfer to a paper towel lined plate.
Sprinkle fritters with confectioner’s sugar and drizzle with honey orange sauce and fresh torn mint. Serve warm.