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Ricotta puffs with honey and almonds

Ricotta puffs with honey and almonds

Taken from Luscious Vegetarian by Sonia Cabano and Jade de Waal.

You know the feeling: you need sweet and creamy comfort in a bowl, and this is it. Serve with scoops of ice cream or as is.


  • 450 g fresh ricotta
  • 1 cup (250 ml) cake flour
  • 1 T (15 ml) baking powder
  • pinch of salt
  • 4 eggs
  • oil for frying
  • organic honey for drizzling
  • 1⁄2 cup (125 ml) flaked almonds, toasted


  1. Place the ricotta in a bowl and sift over the flour, baking powder and salt. Mash together really well before breaking the eggs into the bowl. Beat with a wooden spoon until smooth.
  2. Fry teaspoonfuls of the mixture in medium–hot oil until golden brown and puffy on all sides – do not let the oil get too hot, as the puffs will scorch on the outside and be raw and runny on the inside.
  3. Drain briefly on absorbent paper towel before serving warm in bowls, drizzled with some honey and topped with a scattering of toasted flaked almonds.

Serves 4–6

Click here for more information on Luscious Vegetarian

Ook beskikbaar in Afrikaans

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