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Strained ricotta with banana fritters and maple syrup

Silky strained ricotta meets warm vanilla banana fritters.
Crisp edges, creamy centers, and a gentle maple syrup glow.
Light, sweet, and a little fancy—ready for your next treat.

dessert ⏱ 72 min 430 kcal / portion 68.0 g carbs / portion (estimated) vegetarian eggglutenmilksesametree nuts 🔗 Original source

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Strained ricotta with banana fritters and maple syrup
v5 · rb0e705f985 20260727Z1751 salt to taste 200 ml soda water sunflower oil to taste 2 pieces banana 50 g macadamia nut 🌀 combine ricotta crème fraîche and vanilla 🌀 add salt and beat until smooth 🌀 whisk egg whites and caster sugar until stiff and fold into the ricotta mixture ⏳ wrap ricotta mixture into a ball and refrigerate 3 days ⏳ ⏱ 12-24 h divide ricotta balls into four balls of each and place each in a separate muslin or J-cloth, then refrigerate for 2 days+ twist ricotta balls to extrude liquid and wipe dry 🌀 whisk flour cornflour and coconut together 🌀 whisk in soda water until smooth and runny ⏳ ⏱ 45 min chill batter over ice in the fridge 🍳 heat oil to frying temperature 🍳 ⏱ 2-3 min dip banana batons in batter and fry until crisp 🍽 serve the fritters with the ricotta balls, squeeze lime, drizzle maple syrup and sprinkle nuts 🔪 chop and roughly crush toasted macadamia nuts Ricotta & Banana Fritters 🧁 250 g ricotta 120 g crème fraîche 0.5 pieces vanilla pod 80 g egg white 100 g caster sugar 65 g plain white flour 65 g cornflour 15 g desiccated coconut 1 tbsp lime juice 4 tsp maple syrup ricotta, crème fraîche, vanilla pod egg white, caster sugar plain white flour, cornflour, desiccated coconut sunflower oil banana lime juice, maple syrup
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Preparation steps

  1. combine ricotta crème fraîche and vanilla
  2. add salt and beat until smooth
  3. whisk egg whites and caster sugar until stiff and fold into the ricotta mixture
  4. wrap ricotta mixture into a ball and refrigerate 3 days
  5. divide ricotta balls into four balls of each and place each in a separate muslin or J-cloth, then refrigerate for 2 days+12 to 24 hours
  6. twist ricotta balls to extrude liquid and wipe dry
  7. whisk flour cornflour and coconut together
  8. whisk in soda water until smooth and runny
  9. chill batter over ice in the fridge for 45 minutes
  10. heat oil to frying temperature
  11. dip banana batons in batter and fry 2-3 minutes until crisp
  12. serve the fritters with the ricotta balls, squeeze lime, drizzle maple syrup and sprinkle nuts
  13. chop and roughly crush toasted macadamia nuts

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