Rhubarb and strawberries with ricotta fritters

These golden, orange-scented ricotta fritters served with honey-poached rhubarb and strawberries, are ready in just 25 minutes.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Speedy Sweet and Sour

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• 150 g caster sugar
• 1 tbsp honey
• 100 ml water
• 750 g rhubarb stems, cut into 2 cm pieces
• 500 g strawberries, hulled, halved
• Thick cream, to serve

Ricotta fritters

• 50 g caster sugar
• 2 eggs
• 225 g ricotta
• ½ cup plain flour
• 2 tsp baking powder
• A pinch salt
• 1 orange, finely zested
• Vegetable oil, for deep-frying
• Icing sugar, for dusting

Instructions

1. Combine the sugar, honey and water in a large saucepan and bring to a simmer over high heat. Reduce to a low heat and add the rhubarb to the pan. Cover with a cartouche and cook for 5-10 minutes, or until the rhubarb is tender. Remove from the heat and stir through the strawberries. Set aside.
   
2. For the fritters, combine the sugar and eggs in the bowl of a stand mixer with the whisk attachment fitted. Beat on medium speed until pale and frothy. Change the attachment to the paddle, then add ricotta and beat until well combined. Add the flour, baking powder, salt and orange zest and mix until just combined.
   
3. In a large saucepan, heat 5 cm vegetable oil to 160˚C. Cooking in batches, add tablespoons of the ricotta mixture, to the oil and cook, turning occasionally, for 6 minutes, or until crisp and cooked through. Use a slotted spoon remove the fritters to a paper towel-lined plate. Dust the fritters heavily with icing sugar, then serve with rhubarb, strawberries and thick cream.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Speedy Sweet and Sour

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G