Hibiscus, Ginger & Strawberry Salad With Ricotta Fritters

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jo Bridgeford

	RICOTTA FRITTERS (MAKES APPROX 30 SMALL FRITTERS)
	2 eggs
	250g ricotta
	2 tablespoons icing sugar
	grated zest of 1 lemon
	½ cup flour
	2 tablespoons cornflour
	1 teaspoon baking powder
	oil for frying
	HIBISCUS & GINGER SYRUP
	¼ cup dried hibiscus flowers (approx 8-10g; I used Tio Pablo) or use 1-2 hibiscus tea bags
	150g (approx ¾ cup) sugar
	2 slices ginger
	juice of 1 lime
	TO SERVE
	500g strawberries
	icing sugar for dusting

1.	RICOTTA FRITTERS
2.	Whisk together the eggs, ricotta, icing sugar and lemon zest.
3.	Sift in the flour, cornflour, baking powder and a pinch of salt and gently combine.
4.	Heat the oil in a saucepan or deep fryer to 180°C.
5.	Drop teaspoonfuls of the batter into the hot oil and cook until golden, turning over halfway through cooking (about 2 minutes on each side). Drain on paper towels.
6.	Serve immediately with the strawberry salad.
7.	Alternatively if you don’t want to deep-fry, heat a little oil in a shallow pan, drop in the fritters, flatten slightly and cook until golden (about 2 minutes on each side).
8.	HIBISCUS & GINGER SYRUP
9.	Pour 185ml (approx ¾ cup) boiling water over the hibiscus flowers in a saucepan and allow to steep for 15 minutes.
10.	Add the sugar and ginger, bring up to a simmer and cook for 1-2 minutes until the sugar dissolves.
11.	Turn off the heat and leave to cool.
12.	Add the lime juice, put into a jar and keep in the fridge until required.
13.	TO SERVE
14.	Remove the husks from the strawberries and slice.
15.	Put into a bowl with ¼ cup hibiscus dressing.
16.	Allow to macerate for 10-15 minutes.
17.	Taste and add a little more syrup if needed.
18.	Put into serving bowls or plates and top with the fritters.
19.	Dust with icing sugar.