Ricotta Pistachio Fritters With Lemon Syrup

• 10 oz ricotta cheese
• 1 cup sugar
• 1 None large egg yolk
• 1 oz unsalted pistachios, finely chopped
• 1 oz pine nuts, finely chopped
• 1/3 cup self-rising flour
• None None vegetable oil, for deep-frying
• 1 tsp ground cinnamon
• 1/3 cup honey
• 2 tbsp lemon juice
• None None powdered sugar, for dusting

1. For the fritter mixture, combine ricotta, 1/3 cup sugar, egg yolk, pistachios, pine nuts and flour in a large bowl. Roll heaped tbsps of mixture into 12 balls. Place on a plate. Cover with cling wrap and chill 15 mins.
2. Heat oil in a large, heavy-based saucepan over medium-high heat. Deep-fry fritters, in batches, 2-3 mins, until golden brown and cooked through. Using a slotted spoon, transfer to paper towels.
3. Meanwhile, for the lemon sauce, place remaining sugar in a large frying pan over low heat. Cook, shaking pan occasionally, 2-3 mins, until sugar has dissolved. Add cinnamon, honey and lemon juice. Simmer, stirring occasionally, 3-4 mins, until syrupy. Remove from heat. Spoon into shallow serving bowls. Add fritters and dust with powdered sugar to serve.

ricotta cheese, sugar, egg yolk, pistachios, nuts, flour, vegetable oil, ground cinnamon, honey, lemon juice, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/29199 (may not work)