Ricotta Dumplings

Ricotta Dumplings 2

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.

Ricotta Dumplings 1

 

Ricotta Dumplings

Ingredients

250 g ricotta

finely grated rind of 1 1/2 oranges

1 egg

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)

Method 

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.

Ricotta Dumplings

 

2 responses

  1. Oh my goodness, looks delicious!

    1. Unfortunately, I think i ate most of them 🙂