Food and Travel Magazine | Ricotta fritters with a tricolour of plum…
Ricotta fritters with a tricolour of plum compote
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Ingredients
- 250g ricotta, drained
- 2 eggs
- 5tbsp icing sugar, sifted, plus extra for serving
- 125g self-raising flour
- ¼tsp baking powder
- finely grated zest of 4 oranges
- finely grated zest of 1 lemon
- 20g melted butter, cooled
- 1 egg white
- 200ml sunflower oil, for frying
- 250g each greengages, yellow plums and red plums
- 90g caster sugar
- 3tbsp Muscat de Beaumes de Venise (or another similar sweet, fortified wine)
- 1 vanilla pod
- 3tbsp rose water essence
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