Grazing On Puffs

What happened to spring? Just as we had become accustomed to the longer days and the prospect of being exposed to copious amounts of UV rays; the sunshine and fair weather plays a game of hide-and-seek. The past week has been incredibly rainy, and I mean the kind of unrelenting rain that falls sideways and no amount of umbrella cover can shield you from its downpour.

If only we could marshal the clouds into one corner of Sydney- over the catchment area that is, and we could still enjoy lovely weather everywhere else. I think that technology is still several years away. So for now all I can do is call out and say- spring come back!

So when stuck at home, craving for a little bit of spring weather the second best thing to do is eat spring. Yes eat spring. I needed a little pick me up to graze on before going out to dinner with a friend and brave the cold and wet outside. This was the perfect thing. Fresh, light and a cinch to make. And odds are most of the ingredients are already in your kitchen, aside from the zucchini that you may have to go out and buy, the rest are stock ingredients that’s in everyone’s pantry.

I know most of you are aware that there is no room in my kitchen for a deep fryer; that real estate will just never be available on my kitchen countertop, but for a little bit of shallow-frying action, I can happily acquiesce in.

And I apologise if this post is sounding a little lax and uninspired but it’s just been one of those days, week even, where all you want to do is run for the covers, grab a DVD and some of these puffs and literally fritter the night away.

Perhaps I’ll be a little more enthused when the sun perks up from its slumber. But as for now, I’m revelling in this opportunity to lounge and laze and until spring comes back and hoists me out this recliner.

If you're interested in frittering away too, here is the recipe.

Lemon and Zucchini Puffs
from Donna Hay Magazine Issue 35
makes 8



FOR THE PUFFS
3 x 150g large zucchini (courgettes) shaved into ribbons
¼ cup thinly sliced mint leaves
3 eggs
¼ cup self-raising flour
sea salt and cracked black pepper
vegetable oil for shallow-frying

FOR THE LEMON AIOLI
2 egg yolks
2 tsp white wine vinegar
1 garlic clove crushed
2 tsp lemon juice
1 cup olive oil

TO MAKE THE LEMON AIOLI
Place egg yolks, vinegar, garlic, lemon juice in the bowl of a food processor and process until combined.
Gradually pour in the oil while the motor is still running and process until the mixture is thick and smooth.

TO MAKE THE PUFFS
Place the zucchini, mint, eggs, flour, salt and pepper in a bowl and stir well to combine.
Heat 1cm of oil in a large non-stick frypan over medium heat.
Add about 2 tablespoonfuls of the mixture and shallow-fry in batches for 1-2 minutes each side or until puffed up and golden.
Serve with lemon aioli.

Numbering the Days

Summer makes me forget that I have a blog. Don’t get me wrong, the eating doesn’t stop but somehow the blogging part goes by the wayside. Since starting this blog in May, I have never been more disinterested in baking and blogging than today. As I lay in my bed looking up at the golden beams of sunlight streaming through my window, my thoughts turn to how I could possibly rid myself of the responsibilities of work and squander away the day at the beach. It seems that summer also makes me forget that I have a job.

With only 2 more days until I go on annual leave and 6 more sleeps until Christmas, the imminence of the holiday season makes me grow even more eager with anticipation. If you haven't already noticed I love just love summer. And perhaps it’s the romantic, heady wistfulness I get whenever summer comes around, but whatever that feeling is, I am addicted to it. Summer is when you can throw all caution to the wind and forget about everything else, caring only about the things that really matter.

While most of you in the northern half of the world will be making snow angels and snow men, eating turkeys and egg nog while sitting in front of a crackling fire; we folks below the equator will be busying ourselves with sand angels and sand castles, while munching on prawns in the heat of the summer sun. Yes, that’s what an Australian Christmas looks like. And although I have always been romanced by thoughts of a white Christmas- a whim agitated by all those Hollywood movies, I am still a sucker for a warm Christmas.

And even though the warm weather has somewhat dried up my motivation for blogging, these gorgeous asparagus cigars are making me fall in love with summer all the more. Other than berries, asparagus are probably summer’s other bounty that I am most passionate about. There is just something about these spears that scream “summer’s here!”

These cigars are so simple to make and are the perfect appetisers when entertaining. They come out of the oven golden brown and crispy; after cooling them for a couple of minutes they are ready to serve. I filled my cigars with some Grano Padano, however you can fill them with whatever cheese you want.

Asparagus and Parmesan Cigars

2 dozen bunches of green or white asparagus
24 sheets spring roll wrapper or filo pastry
½ cup Parmesan or Grana Padano cheese, finely grated
sea salt
cracked pepper
olive oil
small cup of water

Preheat oven to 210°C.
Take asparagus and snap off the bottom quarter by simply bending the stalks until they snap or by taking a knife and chopping the last segment from the base.
Bring a large pot of water to a rolling boil and blanch asparagus for 1-2 minutes.
Drain asparagus and run under cold water. Set aside.
Take a sheet of spring roll wrapper and sprinkle some cheese, salt and pepper.
Place a stalk of asparagus at one corner of the wrapper and begin to roll the wrapper tightly around the asparagus, seal the end corner by dipping your finger into the cup of water and dampening the corner before closing the cigars.
Repeat process for the remaining asparagus and then lay them on a baking tray, drizzle generously with olive oil and bake for 10-25 minutes or until the cigars are golden brown in colour.
Remove from tray and place on a serving dish to cool.

Dinner For Friends

Now that I’m back, there were some long-overdue things that needed my attention. One being my laundry, it has piled up ye high (hand gestures to the height of her hip) and I am gradually running out of clean clothing. This probably wouldn’t be such a problem if I were male, but seeing as that I am not, my laundry desperately needs doing. Boring household chores aside another thing that I needed to tick off my to-do list is this shamefully tardy meme that I was tagged with by not one, but three other bloggers almost a month ago.

Jeff, Ellie and Brilynn all tagged me for the Food Blogger’s Dinner Menu and after several weeks of no response, here I finally bring to you my menu. You probably thought I had brushed it off and forgotten all about it, however with last month being Good Food Month and having the most hectic work schedule, I just couldn’t give it the earnest attention that it deserved. Appalling really, but that's my excuse and I am sticking to it.

The menu is nothing spectacular, but it is something I would gladly serve my nearest and dearest, to wrap them in the comfort and goodness of a home-cooked meal. I love Moroccan cuisine and North African flavours, and whenever I get the opportunity to share in my fondness for such fare it is always met with giddy anticipation, mostly on my part.

So to start off our feast is a small serving of Carrot, Chermoula and Ricotta Fritters with garlic aioli. Chermoula, is a North African spice mix most commonly used in Moroccan, Tunisian and Algerian cuisine. Spicy and earthy its main components are cumin, paprika and coriander, it adds a spicy dimension to these typically sweet and mild fritters.

Carrot, Chermoula and Ricotta Fritters



1 cup self-raising flour
1 tsp chermoula spice mix*
sea salt and cracked pepper
2 eggs
20g unsalted butter, melted
1/3 cup milk
½ cup fresh ricotta cheese
1 tbsp chopped coriander
1 medium carrot, sliced into thin strips
vegetable oil for shallow frying
baby spinach leaves, washed and drained
Garlic Aioli

Place flour, chermoula, salt and pepper, eggs, butter and milk in a large bowl and whisk to combine.
Fold in ricotta, coriander and carrot strips.
Place a tablespoon of oil in a small frying pan and heat over medium heat.
Add two tablespoons worth of the batter to the pan and spread into a small, neat circle.
Cook for 2-3 minutes each side or until the fritters are golden brown and bubbles have appeared in the surface.
Set aside and cook the remaining batter.
Serve with some baby spinach and a dollop of garlic aioli.

To make sure your bellies are filled to the brim, next up is a Lamb Tagine with couscous. I love tagines, if there ever were to be a meal I am forced to live with for the rest of my life, then it would have to be the tagine. The myriad of flavours, from spicy to sweet, to herby and tangy all encapsulated in the one mouthful is pure ecstasy. I also love how the process of stewing in the tagine renders the meat meltingly tender. It's hard to go wrong with a tagine, it's a crowd pleaser if there ever was one.

Moroccan Lamb Tagine

½ tsp cayenne pepper
2 tsp ground black pepper
1½ tsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
1 tsp ground cinnamon
2 cinnamon sticks
1kg shoulder of lamb, trimmed and cut into 5cm cubes
1 large onion, diced
4 tbsp olive oil
3 cloves of garlic, crushed
2 x 400g tinned chopped tomatoes
120g dried apricots, chopped in half
60g dates, chopped in half
60g currants
90g flaked almonds
1 tsp saffron stamens, soaked in 1 tablespoon cold water
500ml lamb stock
1 tbsp honey
2 tbsp coriander, chopped
2 tbsp flat leaf parsley, chopped

Place cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
Place the lamb in a large bowl and sprinkle over half of the spice mix. Toss the pieces of lamb together to ensure that all pieces are coated with the spice mix.
Cover bowl with plastic wrap and leave refrigerate for 2-3 hours, or overnight.

Preheat oven to 150˚C.
Heat 2 tbsp olive oil in a large oven proof casserole dish and add the onions and remaining spice mix.
Cook over medium heat until the onions are soft and translucent.
Add the crushed garlic and continue to cook for 2 minutes.
In a separate frying pan, heat the remaining oil and brown the cubes of lambs on all sides, ensuring not to cook the meat completely.
Add the seared meat to the casserole dish.
When all the meat has been seared, de-glaze the frying pan with some of the stock and add these juices to the stock.
Then add the chopped tomatoes, apricots, dates, currants, almonds, saffron and remaining lamb stock to the casserole dish.
Bring to the boil, cover and place in the oven and cook for 1-2 hours or until the meat is tender. Check the meat halfway through.
When cooked, sprinkle over fresh herbs and serve with couscous.

Lastly, who could forget dessert, it's the last stop on any menu and rightly so. If this meal were to be your last at least you die having had your dessert. It completes any meal and really a meal without dessert is an incomplete one. I am one of those people that plan their whole dining experience around dessert and always have room in their belly for something sweet. It's as if I have an entire other stomach just for it, some may call it a defect, but I call it a blessing.

And in case you were wondering, yes, I knew I was making these Warm Fig and Caramel Puddings even before I knew what the entree was. This cake is quite dense, although the texture is delicately soft. In every mouthful you will hear the crunchy resonance of fig seeds still intact after baking. Served with some vanilla ice cream and a drizzling, or a drenching of caramel sauce, which ever you prefer, this dessert is heaven in a cup.

Warm Fig and Caramel Pudding

250g dried figs
375ml water
¾ tsp baking soda
100g unsalted butter, softened
130g brown sugar
130g caster sugar
3 eggs
270g self-raising flour

Caramel Sauce
100g caster sugar
30ml water
150ml cream
1 tbsp Cointreau

Preheat oven to 180˚C. Prepare a baking tin with parchment paper.
Place figs, water and baking soda in a saucepan and bring to the boil, then simmer uncovered for 20 minutes.
Cool to room temperature then blend until smooth.
In another bowl, beat butter and sugars together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Fir in fig mixture and sift in flour. Combine until the flour is just incorporated.
Pour into baking tin and bake uncovered for 1 hour.
Stand cake for 5 minutes.
Tip out cake onto a wire rack and cool further.

FOR THE CARAMEL SAUCE
Place sugar and water in a saucepan over medium heat and stir until sugar has dissolved.
Bring to the boil then simmer for 5 minutes or until the sugar changes colour.
Remove from heat and stir in cream and Cointreau.

TO SERVE
Serve pudding with vanilla ice cream and top with caramel sauce.

So I hope you enjoyed this virtual feast, and come over anytime soon!!

HHDD #6: Round 'em up!

My Zucchini and Basil Ricotta Fritters with Aioli

Now, when the call was made for one and all to offer up their best in fritter recipes, I honestly did not expect such a large collection of entries. It's been said that "you don’t make friends with salad" but you have showed that you certainly make friends with fritters. With 26 entries in total (if you include mine), I made lots of new friends and there was no doubting the fact that F definitely stood for Fritter this month! I was almost delirious reading about all the exceptional fritter recipes that were submitted, and now it is my great pleasure to share with you the round up of how this whole fritter fiesta ensued.

First out of the blocks was Anna from Morsels and Musings in Sydney, Australia. She was over the moon when she managed to satisfy both herbivore and omnivore alike with her Zucchini Fritters. She also uses kefalotyri cheese in her fritters which makes for a very interesting flavour. Nice work Anna!

Next we have Barbara of Winos and Foodies, she is the godmother of Donna Day and showcases for us the best Corn Fritters she has ever made using Donna’s very own Corn Fritter recipe. Looking at her decadent submission, I couldn’t agree more. Thanks Barbara for initiating such a wonderful event.

We now have Kathryn of the wellbeing-conscious blog Limes & Lycopene. She provides us with a detailed photographic account how to put together Zucchini Fritters. She says that these fritters are a great way to fool any vegetable-loathing kid into eating their veggies. When you have kids, different ways of sneaking vegetables into food is an essential skill to have. Ensure that you are in the know, and check out her post.

Ellie the wonderful Kitchen Wench says “yes!” to fritters with these delectable Chilli Cannelllini and Corn Fritters. They are an exotic variation of a Korean fritter called ‘bin-dae-dok’. They apparently have a unique texture as a result from the pureed beans. These are a must-try!

All the way from Columbus, OH; Columbus Foodie Becke, offered up a sweet treat with these Nothin’ to Fret about Apple Fritters. With a name like that how could you pass up these scrumptious creations! This recipe is a resounding hit with any dessert lover.

Next up, Brilynn of Jumbo Empanadas brings some stylish Haddock Fritters to our little fritter jamboree. And what better way to make us drool, than to pair the fritters with some beautiful tzatziki. This is an elegant and luscious submission that would not have been possible without the help of her dad and Jamie “Oliver-ay”. Thanks!

Our next stop takes us closer to home in Melbourne, Australia. Anh takes us on a Food Lover’s Journey with some beautifully fried Prawn Fritters. One bite into these crunchy morsels and you will be in fritter fantasy-land. And although banana fritters would also have been great, these Prawn Fritters surely hit the spot.

Queen of mouth-watering photographs is Peabody of Culinary Concoctions by Peabody. She has graced us with her wonderful Mushroom Medley Fritters. Using an array of gorgeous fresh mushrooms such as chanterelles and criminis, paired with some Saffron Aioli, it's a combination to die for. And to think Peabody was not going to participate, we would have missed out on such a drool-worthy fritter. Thanks for frittering, even if you normally don't.

Sigrid whose blog, Il Cavoletto di Bruxelles hails all the way from the Eternal City, Rome, brings a superb entry showing off some of Italy's most recognised exports. Her outstanding photography not only does justice to her Prosciutto and Asiago Cheese Fritters with Balsamico Onions but also makes us envious of the beautiful produce available in Italy. Also make sure you wish her a belated Happy Birthday!

Back home in Sydney, Haalo who will Cook (almost) Anything at Least Once, never disappoints with a delectable contribution of Ricotta Fritters. She also puts an Italian spin on these ethereal and fluffy fritters and makes them irresistibly moreish. I've made something similar to these before and can vouch for their deliciousness. And I must warn you, she is right, you can't just stop at one.

Carolyn of Field to Feast from Zimbabwe shares with us a South-African inspired recipe for Pumpkin Fritters. She attributes her love of pumpkins to her stay in Australia that apparently spraked her passion and expanded her “pumpkin repertoire”. I’m so glad we Aussies showed you that pumpkins aren't just for jack-o-lanterns.

When Swee professed that she is A Self-Proclaimed Foodaholic, she didn't lie. Swee also doesn't hold back offering us thrice the fritter action with a Basic Corn and Carrot Fritter and then some Sweet Potato Fritters and finishes the trio off with a healthy Yellow Split Pea Fritter. She has showed us that she can definitely fritter, as we're spoilt for choice with Swee's entry and I'm glad she went that extra mile.

Lushlife of Not Just Desserts provides us with a slice of heaven with these Apple Fritters and Vanilla Ice-Cream. They are by no means a mere dessert, topped with Pariya rose petals and maple syrup, Lushlife shows us that fritters have never looked as pretty.

Back across the Tasman, the always exciting Bron of Bron Marshall never disappoints when she shares a fritter for the young and old alike. Her gorgeous Peter Rabbit Carrot Caraway Fritters reminds us that fritters are fun; be it for an outdoor picnic or a lazy Sunday afternoon, these fritters are sure to dazzle.

Ilingc from Melbourne, exclaims Feed Me! I'm Hungry! And ready to satiate her appetite were these awesome Malaysian Prawn Fritters. Like Ilingc I’d love nothing more than to take a bite into these little cakes of goodness. She claims that she misses her mother's version but I think her rendition would do her mum proud.

Were crossing over again to NZ, as Mary of La Tavola shares a sweet sensation through these Lemon Fritters. Like many of you, I am a great fan of lemons, so understandably these fritters would be a favourite hands down. I don't think a plateful would really be enough. With a dusting of icing sugar, it's blissful in every bite!

Caryn, all the way from the UK gives us an account in her Reality Bites Diary of an interesting and delicious creation with some Cider Fritters. Caryn makes use of apples during its peak season and what better way to use the freshest apples than to make these beautiful fritters.

Our previous Donna Day host Tami is not only Running with Tweezers in one hand but with Carrot Scallion Fritters in the other. She shows us that she hasn't lost her touch, and really Donna Day would not be the same without her. I'm sure her former fritter trepidations have been allayed with these sensational creations. Well done Tami!

Neil is our first and only male to enter Donna Day, so he deserves three cheers for braving these oestrogen-infested waters. Neil of Food for Thought has offered us the charmingly named Rat's Tail Fritters. It's a definite hit with the kids and I'm sure with a name like that it will pique many people's interest. The Rat's Tail alludes to the fritters’ shape and reassuringly does not contain any real rats. Thanks Neil, for adding a bit of boyish fun into the mix.

Stephanie is known for Dispensing Happiness and today happiness is found in a fritter. Herbed Beef Fritters in fact, served with a tomato-based fondue. Any frown can be turned upside down with this terrific recipe by Stephanie. So come on and get happy with these fritters!

Next is Anita, she is happily Married with Dinner in San Francisco and touts that she has frittered the day away making lovely Fried Green Tomatoes. Luckily, salvaging her bumper crop of green tomatoes has been a cinch when she decides to make them into fabulous fritters. They are a sizzling sensation and how could they not be, look at them! Anita shows us that green tomatoes are where it's at.

Linda of Kayak Soup gives us some of her Ham and Corn Fritters. Linda runs with Donna's existing Corn Fritter recipe and takes it to another dimension when she adds some ham into the mix. She combines two classic flavours for a double hit of excitement. These fritters can do no wrong and when paired with some sweet chilli sauce you have a definite hit on your hands.

Our beloved San Francisco blogger Sam of Becks and Posh shares with us some of her Purple Potato Fritters. She claims that these were the fritters from hell, as they were incredibly hellish to photograph but if you take a closer look they actually look very appetising. They might have been a nightmare for Sam to photograph, but she reassures that the flavour was nothing short of heavenly.

Were almost to the end of this fritter fiesta but it would not be complete without Littlem of Gustoso; she shows us some fritter love with these Heart-Shaped Corn Fritters. They make for an amazing Sunday morning breakfast, paired with some roasted tomatoes and crispy bacon. Now this is a great way to get me up in the morning!

And now as we come to the end of our fritter soiree, Jenni of Hoogie Woogie reminds us that nothing could be better than the classic Apple Fritter. The apple was certainly a popular choice for frittering and who could blame anyone. She gives us the most perfect recipe for fritters, and trust me it will not disappoint.

Now that we have finally come to the end of this fritter shindig, it has been a blast traveling through each blog and seeing what fritter you have come up with. Thanks for taking the time to show that F is definitely for Fritter. And now it is time for you to vote for your favourite fritter- think about it carefully and take your time, there are so many fritters for your perusal. You will have up until the 29th of October to decide who will be the triumphant fritterer for this Donna Day.

Email your votes to me at milkandcookieblog@yahoo.com.au and I will tally up your votes and reveal the winner shortly after. Good Luck everyone!

HHDD #6: F is for Fritter

What’s round, flat and fried? Fritter’s of course!

The versatile and modest fritter makes its name on the big stage as this month’s theme for Hay Hay it’s Donna Day #6. Donna says that “for breakfast, a light lunch, supper or side, fritters in all their variations are sure to hit the spot,” and I couldn’t agree more. There isn’t a food that comes to mind that you couldn’t turn into a fritter; there are banana fritters, corn fritters, potato fritters, fish fritters you name it and I bet you, you can fritter it.

So I’m making the call…
Come one, come all, this is your chace to flip it and reverse it.
To offer up your latest and greatest in fritters;
be it savoury or sweet any type will do,
as long as it’s round, flat and fried,
whatever flavour, it’s totally up to you!

What: Hay Hay it’s Donna Day #6- F is for Fritter!
When: Post your recipe by the 15th of October, 2006
Where: email your post to milkandcookieblog@yahoo.com.au
How: email me your name, blog’s name, recipe title, post’s URL and your location.
The round up will be posted 22nd of October and voting will start soon after that.

Here are two Donna Hay fritter recipes (issue 29) that should get the ball rolling...

Basic Corn Fritters
(serves 4)

1 cup self-raising flour, sifted
2 eggs
20g (¾ oz) butter, melted
1/3 cup (2½ fl oz) milk
sea salt and cracked black pepper
400g (14 oz) can corn kernels, drained
3 green onions (scallions), chopped
vegetable oil for shallow-frying
lemon wedges to serve

Place flour, eggs, butter, milk, salt and pepper in a large bowl and whisk to combine.
Fold through corn and green onions.
Place two tablespoons of the oil in a large frying pan and heat over medium heat.
Add ¼ cups of the mixture to the pan and cook for 1-2 minutes each side or until bubbles appear on the surface. Set aside.
Add another two tablespoons of oil and repeat with the remaining mixture.
Serve with the lemon.

DONNA’S TIPS:
+ Fritters absorb the oil they are cooked in, which is why you have to add extra oil before cooking a new batch. This way they won’t stick to the pan they’ll go a lovely golden colour and be crispy on the outside.
+ As you have to cook fritters in batches, cover the ones that are ready with a clean tea towel. If you are cooking other things to go with the fritters place them in a 100°C (210°F) oven to keep them warm.

Zucchini, Ham, Basil and Ricotta Fritters
(serves 2)

1 cup self-raising flour
2 eggs
20g (¾ oz) butter, melted
1/3 cup (2½ fl oz) milk
sea salt and cracked black pepper
½ cup fresh ricotta cheese
¼ cup fresh basil torn
75g leg ham, torn
1 zucchini (courgette), cut into long thin strips
vegetable oil for shallow-frying

Place flour, eggs, butter, milk, salt and pepper in a large bowl and whisk to combine.
Fold through the ricotta, basil, ham and zucchini.
Place two tablespoons of the oil in a small frying pan and heat over medium heat.
Add ½ of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside.
Add another two tablespoons of oil and repeat with the remaining mixture.
Cut into wedges and serve.

I also used Donna’s recipe for Garlic Aïoli (issue 27) to serve with the Zucchini and Ricotta Fritters.

4 egg yolks
1 tbsp white wine vinegar
1 garlic clove, crushed
2 tbsp lemon juice
2 cups (16 fl oz) olive oil

Place egg yolks, vinegar, garlic, lemon juice in the bowl of a food processor and process until combined.
Gradually pour in the oil while the motor is still running and process until the mixture is thick and smooth.
Serve with zucchini and ricotta fritters.

Hay Hay It’s Donna Day is a monthly event initiated by Barbara of Winos and Foodies; to get more of an insight into the history of this event, check out this page.

It's my party and I'll fry if I want to

I’ve never been much of a fryer. Frankly the idea of being in the presence of oil, hot enough to scald your skin right off is not exactly my cup of tea. I do enjoy fried foods, but it’s the oiliness and that greasy film that it leaves on anything around the frying vicinity that makes it a less desirable undertaking. And not mention the unfortunate splattering that occurs; and when that rogue globule of hot oil hits you in the eye, well you can imagine the expletives that accidentally slip out. And if you were able to curb your cursing, im certain you would have said it in your head.

Moreover, don’t get me started about that pervading unpleasant fatty smell that it leaves behind when all the frying is over. Oh how I hated visiting a certain childhood friend’s house after long hot afternoons spent playing on the street. You see, as soon as you stepped through their front door, a wall of fried-fish smell would smack you in the face like a punch from Sugar Ray Robinson. I loved fried fish, it was one of my favourite things to eat growing in the Philippines, but fried fish is not exactly aromatic in that pleasant kind of way and it really is the last thing you want your house to be smelling like, essence des poisson.

Although I posses a palpable dislike for the method of frying, I do love the result. Where would doughnuts, beignets, fritters and fries be without frying? It may be an unsightly thing to do, but when properly contained, the hot-oil ogre can be tamed. And really, what is a party without a few bits of your flesh falling victim to several villainous spatters of hot oil. Growing up, a party wasn’t a party until we saw lumpia (spring rolls), turon (deep fried banana fritter), fried chicken, batter-fried prawns; you name it, we fried it.

Seeing that we were having some friends over for weekend festivities, the only thing I could think of doing was frying something. And although the perils of frying did abound, they were certainly not outweighed by the prospect of Ricotta Orange Puffs; and seeing that there was a surplus of Rosey Red Oranges and ricotta in my kitchen, the only option was to fry. An hour later, and several burn marks to bear witness to the fact that I fried for this party, a pile of puffs saw themselves being presented to a small group of ravenous adults. These puffs were great crowd pleasers and were not at all cloyingly sweet; so they will attract even those that do not have a sweet tooth.

Incredibly moist and fluffy, the puffs do not possess the greasy aftertaste that so many other fried foods tend to develop. I attribute it to the presence of orange zest. The aromatic zest counteracts any greasy tendencies, and because they are in the oil for such a short time, there really is no time for the oil to saturate the little puffs. So all I can say to you is, puff away to your heart's content, it will not disappoint. Perhaps the frying part will, but the eating part will definitely make you forget about the second-degree burns.

Ricotta Orange Puffs
(serves 4-6)

250g fresh ricotta
2 eggs, lightly beaten
½ cup plain all-purpose flour
20g unsalted butter, softened and sliced
2 tablespoon currants
3 teaspoons finely grated orange zest
vegetable oil for shallow-frying
icing sugar for dusting

Mix ricotta, eggs, flour, butter, currants and orange zest in a bowl until properly combined.
Cover with some clear plastic and refrigerate for 30 minutes.

Heat the oil in a heavy based saucepan over medium heat.
Shallow fry a tablespoon of the ricotta mixture in batches for 30 seconds on each side or until just puffed and golden brown.
Drain on a paper towel.
Sift icing sugar over the puffs.

Serve with some dessert wine.