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    Honey Fritters with Orange Sauce

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    Honey Fritters with Orange Sauce

    Serves: 6


    • 2 teaspoons dried yeast
    • 100ml lukewarm water
    • 2 tablespoons honey
    • 3 egg whites
    • 225g flour
    • ¼ teaspoon salt
    • 100g ricotta
    • 1 tablespoon orange flower water
    • Groundnut or other flavourless vegetable oil for deep-frying for the orange sauce
    • Sauce
    • 250ml orange juice (preferably freshly squeezed)
    • 100ml honey
    • 1 lemon, juiced
    • To serve
    • 300g ricotta
    • 3 figs, quartered


    1. Dissolve the yeast in the warm water and add the honey. Let it sit in a warm place for about 10 minutes, until quite bubbly. Meanwhile, beat the egg whites until they form stiff peaks. Sift the flour and salt together. Mix the ricotta, orange flower water and yeast mixture into the dry ingredients. Fold in the egg whites as best you can with a wooden spoon. Do not worry if it looks a little lumpy. Cover the bowl and leave in a warm place until the dough increases by a third in volume.
    2. Meanwhile, make the sauce. Pour the orange juice into a non-reactive pan and cook over high heat until the liquid is thickened and reduced by half. Stir in the honey. Taste the sauce and add a little lemon juice as needed.
    3. When ready to cook, heat the oil to 180°C/gas 4. Line a tray with paper towels and have a slotted spoon handy. Drop rounded tablespoons of the dough into the hot oil, using a second spoon to scrape the dough off the first. Cook only 4-5 at a time so that the oil temperature does not drop, until light amber (about 90 seconds), turning the fritters once during cooking. Remove to the paper towels. The dough should make about 20 fritters.
    4. Put 3 fritters on each plate, and serve with 2 pieces of fig and a chunk of ricotta. Drizzle with the orange and honey sauce. Serve immediately.

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