| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 330 |
| Fat | 18g |
| Saturates | 5g |
| Protein | 9g |
| Carbs | 34g |
| Sugars | 12g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFZest and juice one lemon. Reserve the remaining one for later.
In a mixing bowl, combine the lemon zest, juice, ricotta cheese, 1 tsp cinnamon, honey, eggs and salt. Roughly chop the kataifi pastry into strands, leaving some texture, and fold it into the batter, ensuring the pastry is evenly coated.
Preheat the oil in a frying pan over a medium heat.
Using a large ice cream scoop, drop balls of batter carefully into the hot oil. Fry for 3-4 minutes on each side, or until golden and crispy.
Combine the sugar, cardamom and ½ tsp cinnamon in a bowl.
Remove the fritters from the oil and drain on paper towels. While they are still warm, zest the second lemon over and sprinkle over the spiced sugar. Add a squeeze of lemon over the top, if desired.
Serve the lemon and ricotta kataifi fritters warm or at room temperature.
