I love a good breakfast. I get really cranky if I skip it, which I haven't done in a very long time.
I have my morning routine down to a simple dance around the kitchen. I don't function well in the morning's, so most of the time I end up having the same breakfast to prevent myself from have to think too much. And cooking, heck no! Unless it is oats or quinoa porridge.
I prefer to make lovely things when I have woken up properly. Or I leave the big weekend, or special treat breakfasts to my husband.
These fritters were so wonderful I had to share them. Hubby and I usually have pancakes, or french toast as our weekend breakfast, we both kinda have a preference towards a sweet brekkie. Since being pregnant though I have been having savoury breakfast cravings, avocado, roasted tomatoes, bacon, and eggs, with seeded sour dough bread is an absolute favourite of mine right now :)
The grapes are what make these fritters, they just burst with sweet juiciness, and freshness.
1 cup plain flour
1/3 - 1/2 cup water
1 bunch crimson seedless grapes, slice half the bunch of grapes in half, leave the others whole.
4-6 tablespoons of full cream fresh ricotta
2 tablespoons of cream
1/2 teaspoon of lemon zest
1 teaspoon of vanilla essence
1 teaspoon cinnamon
sugar to taste.
vegetable oil for frying
Ricotta cream : Mix all the ingredients together with a fork. (I like to keep the ricotta a bit chunky and not smooth.) Set aside in the fridge to chill.
The Batter : Place the flour into a bowl and crack the egg into the centre. Start adding the water and mixing until it becomes a thick batter, add a pinch of salt and about a teaspoon of sugar. Then add the grapes and stir through.
Heat the oil, add enough to shallow fry, medium heat. Drop tablespoons of the grape mix in and cook until golden. Drain them really well on absorbent paper.
Serve with a dollop of the ricotta and drizzle with honey.