250 grams firm ricotta cheese (I used Clevedon Valley Buffalo)
2 large eggs, size 7
¼ cup caster sugar
finely grated zest 1 lemon
½ cup plain flour
1 teaspoon baking powder
¼ teaspoon sea salt
vegetable oil for cooking
Honey Syrup, to serve, recipe below
½ cup caster sugar
juice 1 large orange and 1 large lemon
½ cup water
3 tablespoons runny honey
1 cinnamon stick
1–2 teaspoons orange blossom or rose water
Stir the ricotta and eggs together in a large bowl, leaving some texture in the ricotta. Stir in the caster sugar and zest, then gently stir in the combined flour and baking powder and salt.
Heat 1cm of oil in a sauté pan over a medium heat. Drop spoonfuls of the batter into the oil and cook for 1 minute on each side or until golden and puffed. Drain on kitchen towels.
Transfer to a serving plate and drizzle with some of the Honey Syrup, serving the rest of the syrup separately.
Place all of the ingredients, except the flower water in a saucepan and slowly bring to the boil, stirring to dissolve the sugar. Cook at a fast simmer for 10–15 minutes until reduced and syrupy. Stir in the flower water, cool then chill.