Buckwheat, orange and ricotta fritters with rhubarb
I use buckwheat here for its added fibre and antioxidants. The extra-virgin rapeseed oil has a high burning temperature, so it is better to fry with it than with extra-virgin olive oil, as it doesn’t lose any nutrients when heated up.
Wine notes
Vin Santo del Chianti Geografico 2020 provides a perfect match for both the elements of this pudding. Its luscious character, together with the dried fruit notes of apricot and orange, counterbalance the sharpness of the rhubarb, while it also complements the salty savouriness of the fritters (£24.50; tanners-wines.co.uk)
Recipe information
Yield
Serves 6
Ingredients
For the rhubarb
For the fritters
To serve
To serve
Preparation
Step 1
Heat the oven to 150°C/fan oven 130°C/mark 2. Rinse the rhubarb under running water, then place in a tray so that it fits snugly once spread out. Tip 80g sugar onto the rhubarb and mix through with your hands, then spread evenly. Cover with parchment and bake for 30 minutes, until the rhubarb gives to the touch.
Step 2
Meanwhile, for the fritters, fork through the ricotta in a bowl and beat the eggs in with the fork, one quarter at a time. Fold in the rest of the fritter ingredients (except the rapeseed oil) until you attain a smooth batter. You can make this a day or two in advance if you like.
Step 3
Heat a large frying pan over a medium- to-high heat and pour in enough oil to achieve a depth of around 8mm. When it is hot enough, with a good sizzle but not so hot that it will burn the batter, spoon in the batter (1 dessertspoon per fritter). Cooking about 6 fritters at a time works well, depending on your pan size.
Step 4
Once the fritters are a golden colour, turn them. When both sides are coloured, which will take around 1 minute, remove the fritters from the pan and place on a tray lined with kitchen paper.
Step 5
Serve 2-3 fritters per person with 4-5 pieces of rhubarb each, some rhubarb syrup from the tray and a spoonful of crème fraîche.
