Fonterra Food Services
Orange and Ricotta Fritelle with Italian Hot Chocolate
60g sultanas
2 tblsp brandy
250g tub Perfect Italiano Ricotta
2 tblsp caster sugar
1 orange rind, finely grated
2 eggs, lightly beaten
150g plain flour
2 tspn baking powder
canola oil, for deep frying
icing sugar, for dusting
Italian Hot Chocolate:
2 tspn cornflour
500ml milk
60g caster sugar
250g dark chocolate, chopped
Perfect Italiano Ricotta
Soak sultanas in brandy for 15 minutes. Add Perfect Italiano Ricotta, sugar, orange rind and eggs and stir to combine. Mix in flour and baking powder. Refrigerate for 1 hour.
Heat oil to approximately 160°C-170°C, drop teaspoonfuls of the mixture into the oil and deepfry until golden and cooked through. Drain on absorbent paper before dusting liberally with icing sugar and serving with Italian Hot Chocolate.
To make Italian Hot Chocolate:
Dissolve cornflour in 125ml milk. Combine remaining milk and sugar in a saucepan and bring to a simmer. Add cornflour mixture, whisking until the mixture thickens slightly. Whisk in chocolate until melted and smooth. Pour into small cups for serving.
Tip :
This recipe is best made and consumed immediately.
When deepfrying, test that the temperature of the oil is correct by dropping a cube of bread into the oil. If the oil is between 160°C-170°C the bread will turn golden brown in 20-25 seconds.

page footer