This is a Brent Savage recipe taken from one of the many food magazines I read. I am that person in the doctor’s waiting room who asks the receptionist if she would mind photocopying a recipe from one of their magazines. I am that person at the hairdresser’s salon who asks if I can take a magazine home to copy a recipe. And I am one of those people who have a bulldog clip jammed with recipes I hope to make one day.
These ricotta dumplings are much more sophisticated than donuts or churros, and by substituting gluten free flour, it comes close to being a gluten free yummy sugar coated deep fried ball of deliciousness. Add a dipping sauce of Dulce de Leche or Bonne Maman’s Caramel Sauce for a little extra decadence.
250 g ricotta
finely grated rind of 1 1/2 oranges
1 egg yolk
40 g plain flour (substitute gluten free plain flour)
1/4 teaspoon bicarb of soda
vegetable oil for deep frying
cinnamon sugar to serve (combine caster sugar and ground cinnamon to taste)
Combine ricotta, orange rind, egg and egg yolk in a bowl and mix until smooth. Sieve flour and bicarb of soda into bowl and fold to just combine. Cover and stand for 1 hour.
Heat oil in a large, deep saucepan or deep fryer to 170C. Spoon tablespoons of mixture in batches into deep fryer and cook, turning occasionally for 2 minutes or until golden brown. Serve dumplings immediately, dusted with cinnamon sugar.