Smolt’s hot ricotta fritters, blueberry-lime compote and ricotta cream

Pulse ricotta, sugar, flour, butter, egg and citrus rinds in a food processor until just combined with small pieces of butter and ricotta still visible. Transfer to a container, cover and refrigerate until required.

For blueberry compote, bring sugar and 125ml water to the boil in a small saucepan. Reduce heat to low, add berries and simmer until berries just start to release their colour (30 seconds). Add mint, lime juice and rind, and transfer to a bowl to cool (10 minutes).

For ricotta cream, blend ricotta and icing sugar in a blender until smooth. Add milk, if needed, to thin to a thick cream consistency and refrigerate until required.

Heat oil in a deep saucepan or deep-fryer to 165C. Scoop spoonfuls of ricotta batter in batches into hot oil with an oiled metal spoon and deep-fry, turning occasionally, until deep golden brown (5-7 minutes; be careful, hot oil will spit). Remove fritters with a slotted spoon and drain on paper towels. Divide warm fritters among bowls and serve with blueberry compote, a spoonful of ricotta cream, a scattering of mint and a dusting of icing sugar.