Melbourne-born Chef Duncan McCance, Executive Chef at Copper Kitchen & Bar, BismaEight Ubud, shares his ricotta dumpling recipe for your guilty pleasure.
Recipe: Ricotta dumplings, cardamom parfait & pistachio
350g ricotta, plus 120g to finish
60g Caprino goat’s cheese or other soft goat’s cheese
4 tbsp milk
1 ½ tbsp fresh mint, finely chopped
grated zest of 1 orange
160g plain flour, plus a bit more
1 ½ tsp baking powder
50g caster sugar
700 ml sunflower oil for frying
4 tbsp honey, warmed slightly for drizzling
2 tbsp icing sugar for dusting
100 gr caster sugar
Beat 350g of ricotta with the goat’s cheese and eggs until fairly smooth. Whisk in the milk, mint and orange zest and set aside.
In a separate bowl mix together the flour, baking powder, sugar and ¼ tsp salt. Stir the wet ingredients into the dry ingredients to form a batter, adding more flour if necessary, until you reach a dropping consistency. Set aside for 10 mins to rest.
Heat a small heavy-based saucepan with enough sunflower oil so it rises approximately 4 cm up the side of the pan. When the oil is medium-hot (180°C), gently drop heaped teaspoons of the batter into the oil and cook for 3 to 4 mins, turning occasionally until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Continue with the remaining batter.
Pile the fritters on individual plates and drizzle with warmed honey or cinnamon sugar.
Optional: Serve dumplings with cardamom parfait and pistachio
Copper Kitchen & Bar
Jl. Bisma, Ubud, Bali
T: (+62) 361 479 2888
Read my gastronomic experience at Copper Kitchen & Bar: But First, Brunch.
This article was published in Foodies — May 2016.
Photo courtesy of Copper Kitchen & Bar.