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Lemon ricotta fritters with Anglaise


  • To make the Anglaise, whisk 3 egg yolks with 75 gm caster sugar until thick and pale.
  • Gently bring 1 split vanilla bean and 200 ml cream to the boil in a heavy-bottomed pot. Then add to the egg mixture and stir, over a low heat, with a wooden spoon until a custard is formed. Remove from heat and set aside.
  • Place the Ricotta, the remaining caster sugar and the lemon zest in a bowl and beat with a hand mixer until smooth. Then add the seeds from the remaining vanilla bean with the melted butter and 50 ml cream. Beat until well incorporated and then add the 3 eggs, one at a time, continually beating. Add the salt, flour and almond meal, and mix with a spoon until well combined. Taste for seasoning, strain and set aside.
  • Heat oil to 180°C in a deep fryer or large heavy-bottomed pot. 
  • Then, using two spoons, form the batter into quenelles and fry, 3 at a time, until crispy and golden brown. Drain well on kitchen paper towels.
  • To serve, spoon the Anglaise into individual bowls and top with the fritters and a garnish of mint.
  • Cameron Cox, Melbourne pastry chef


  • 3 egg yolks + 3 eggs
  • 135 gm caster sugar
  • 2 vanilla beans
  • 250 ml thickened cream
  • 300 gm firm Ricotta cheese
  • 1 tbsp very finely chopped lemon rind
  • 35 gm unsalted butter, melted
  • a pinch of sea salt
  • 60 gm plain flour
  • 240 gm almond meal (ground almonds)
  • 6 cups vegetable oil for frying
  • fresh mint leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm