Strained ricotta with banana fritters and maple syrup

dessert · ⏱ 72 min · 4 portions · 68.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, sesame, tree nuts

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
http://flowcooking.food/en-us/recipe/195/strained-ricotta-with-banana-fritters-and-maple-syrup/