Ricotta Pistachio Fritters With Lemon Syrup - cooking recipe

Ingredients

10 oz ricotta cheese
1 cup sugar
1 None large egg yolk
1 oz unsalted pistachios, finely chopped
1 oz pine nuts, finely chopped
1/3 cup self-rising flour
None None vegetable oil, for deep-frying
1 tsp ground cinnamon
1/3 cup honey
2 tbsp lemon juice
None None powdered sugar, for dusting

Preparation

For the fritter mixture, combine ricotta, 1/3 cup sugar, egg yolk, pistachios, pine nuts and flour in a large bowl. Roll heaped tbsps of mixture into 12 balls. Place on a plate. Cover with cling wrap and chill 15 mins.
Heat oil in a large, heavy-based saucepan over medium-high heat. Deep-fry fritters, in batches, 2-3 mins, until golden brown and cooked through. Using a slotted spoon, transfer to paper towels.
Meanwhile, for the lemon sauce, place remaining sugar in a large frying pan over low heat. Cook, shaking pan occasionally, 2-3 mins, until sugar has dissolved. Add cinnamon, honey and lemon juice. Simmer, stirring occasionally, 3-4 mins, until syrupy. Remove from heat. Spoon into shallow serving bowls. Add fritters and dust with powdered sugar to serve.