serves
6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 eggs
- 400 g fresh ricotta
- 2 ripe bananas, mashed
- ½ tsp ground coffee (ideally freshly ground)
- 225 g (1½ cups) self-raising flour
- 1 tsp baking powder
- 1 L frying oil
- Icing sugar, to dust
- 150 ml agave syrup, to serve (or use honey)
Instructions
- Whisk eggs in a large bowl, then add ricotta, a pinch of salt, mashed banana and coffee powder and stir well. Add flour and baking powder and stir well again.
- Heat oil to 175-180°C. Then shape the fritters into small round balls of around 3-4 cm.
- Fry fritters in small batches to avoid oil dropping in temperature. Cook for 3-4 minutes on each side or until golden in colour. Remove fritters from the oil and drain on a paper towel.
- Serve with agave syrup or honey and a dust of icing sugar.
Note
Luca serves these with agave syrup when making them in Luca’s Key Ingredient, and suggests honey as a good alternative if you don’t have agave syrup on hand
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
