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Waffled Citrus Ricotta Fritters with Chamomile Sugar and Honey
METHOD
1.
2.
3.
4.
Into a medium bowl, sift the flour, powdered sugar, baking powder, and salt and whisk to blend. In a large bowl, whisk
the ricotta, eggs, milk, lemon zest, and orange zest to blend, then whisk in the flour mixture.
Preheat the oven to 200°F. Preheat the Curtis Stone Waffle Baker. Place a wire rack over a large baking sheet and place
the sheet in the oven.
Lightly spray the waffle plates with the cooking spray. Pour about 1/2 cup of the batter into the center of the lower plate.
Close the waffle baker and lock it closed. Cook the waffle for 10 seconds then, holding both handles together, rotate the
waffle baker 180˚. Continue to cook the waffle for 4 to 5 minutes, or until golden and crisp. Carefully remove the waffle.
Transfer the waffle to the oven to keep warm while preparing more waffles.
Spray the waffle baker with more cooking spray as needed and cook the remaining waffles. Sift the Chamomile Sugar over
the waffles. Drizzle with the honey and serve.
Makes: 6 waffles
INGREDIENTS
Make-Ahead: The fritter batter can be made up to 8 hours ahead, covered and refrigerated.
1 cup all-purpose flour
1/4 cup powdered sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup good-quality fresh whole-milk ricotta
2 large eggs, beaten to blend
1/2 cup whole milk
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
Nonstick vegetable oil cooking spray
Chamomile Sugar (see recipe) or powdered sugar
1/2 cup honey
Prep Time: 5 minutes
Cook Time: 5 minutes per waffle
Chamomile Sugar
METHOD
1. In a clean coffee grinder or spice mill, grind the powdered sugar and chamomile to a powder.
Makes: about 2 tablespoons
INGREDIENTS
Make-Ahead: The chamomile sugar can be made up to 1 week ahead, stored airtight at room temperature.
2 tablespoons powdered sugar
1 tablespoon chamomile tea
Prep Time: 5 minutes
Cook Time: 0 minutes
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