0.
01.
02.
03.
04.
05.
Place the ricotta, fresh goat’s cheese, lemon zest, eggs, milk and mint leaves in a bowl and whisk until well combined (01, 02).
In a separate bowl, thoroughly mix the flour, baking powder, sugar and salt. Stir into the ricotta mixture to form a batter, then leave to rest for 30 minutes. If the batter is still too thin, add a little more flour (03).
Using a spoon, shape the batter into walnut-sized quenelles and deep-fry in fat heated to 180°C until golden brown (04).
Pork lard works particularly well for this. Drain on kitchen paper.
Serve with fresh ricotta, drizzle with honey and dust with icing sugar (05).
