Member: Mattia Branciforti
Cutumelle or Ricotta fritters.
| 100 g of ricotta; | |
| 1 egg; | |
| 1 tablespoon of sugar; | |
| 1 tablespoon of type 0 flour; | |
| the zest of one grated lemon; | |
| a pinch of ground cinnamon; | |
| 1 tablespoon of honey. |
Member: Mattia Branciforti Cutumelle or Ricotta fritters.
| 1. | In a bowl, combine the ricotta, flour, sugar, a pinch of ground cinnamon, the zest of one grated lemon (use a grater as you would for cheese). Press and mix well; |
| 2. | in a plate, beat an egg; |
| 3. | pour into the mixture, and continue to work until you obtain a smooth and creamy mixture; |
| 4. | place a small saucepan or a frying pan on the heat, with plenty of oil (about two fingers deep) and let it heat up; |
| 5. | as soon as it is hot, drop a spoonful of mixture (avoiding oil splashes); let it cook for a few minutes, browning the fritters on both sides; |
| 6. | place on absorbent kitchen paper to remove excess oil; transfer to a plate and drizzle with previously warmed honey, a dusting of icing sugar and ground cinnamon, if desired. Preparation time 15 minutes. |
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