Recipes+
Ingredients
Method
1.Combine ricotta, 1/4 cup of the sugar, egg yolk, pistachios, pine nuts and flour in a large bowl to make a soft dough.
2.Roll heaped tablespoons of mixture into 12 balls. Place on a plate. Cover with plastic food wrap: chill for 15 minutes.
3.Heat oil in a large heavy-based saucepan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry fritters, in batches, for 2-3 minutes or until golden brown and cooked. Using a slotted spoon, transfer to paper towels.
4.Meanwhile, place remaining sugar in a large frying pan over low heat. Cook, shaking pan occasionally, for 2-3 minutes or until sugar dissolves. Add cinnamon, honey and juice. Simmer. stirring occasionally, for 3-4 minutes or until syrupy. Remove from heat.
5.Spoon syrup over base of shallow serving bowls. Top with fritters. Serve dusted with icing sugar.
Lightly spray measuring cup with oil before adding honey to make it easy to pour. Fresh ricotta is much firmer than packaged ricotta.
Note
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