Ricotta fritters with a tricolour of plum compote

Makes 16




  • 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

For the tricolour of plum compote

  • 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


Keeping the colours separate, cut the greengages and plums into halves then quarters, removing the stones as you go. Put each colour plum into a separate small pan – or use one pan to cook one batch at a time.

Put 30g of sugar into each batch. Add the Muscat de Beaumes de Venise to the greengages. Split the vanilla pod in half and scrape the seeds into the yellow plums with 3tbsp of water. Add the rosewater to the red plums. Cover and cook each batch on a low heat for about 10 minutes or until falling apart and soft. Transfer to separate bowls. Once cooled, cover and chill. Remove from the fridge 30 minutes before eating.

To make the ricotta fritters, put the ricotta in a bowl and whisk in the whole eggs and icing sugar, flour and baking powder. Mix in the orange and lemon zest, along with the cooled butter. Whisk the egg white to soft peaks and fold gently into the mixture. Line a tray with kitchen roll. Heat the oil in a wok to 180°C/350°F (you may need to keep adjusting the heat so the fritters cook through evenly) and fry heaped tablespoons of the mixture, 4 at a time, for about 1 minute each side until puffed and golden. Drain on the tray.

When all are cooked, dust with icing sugar and serve with the tricolour of plum compôte.



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