1 cup self-raising flour
¼ cup caster sugar
1 cup fresh smooth ricotta cheese
vegetable oil, for frying
Chocolate Coconut Sauce, to serve (see below)
Beat eggs in a bowl with electric beaters until foamy. Add self-raising flour, caster sugar and smooth ricotta cheese. Beat on low speed until combined. Stand 10 min.
Heat enough vegetable oil in a pan to be about 5cm deep. Using an oiled ice-cream scoop, scoop 3 at a time into hot oil. Cook for 2-3 min. Drain on paper towel. Dust with a little cocoa and icing sugar. Serve with Chocolate Coconut Sauce (see below).
CHOCOLATE COCONUT SAUCE
Place 30g butter into a microwave safe jug. Microwave for 40-45 sec on high, stir in 1/2 cup chocolate chips, and 1/4 cup thickened cream with ½ teaspoon coconut essence. Stir and microwave for 30-40 sec to warm completely.