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Category: No Fuss Baking , Vegetarian

23 3 2021

These deep-fried breads are sure to be a crowd pleaser! Topped with creamy ricotta and fried to golden deliciousness – we think we’re onto a winner here!

Tip: Add a squeeze of lemon to your whipped ricotta for an extra burst of flavour.

Tip: This recipe acts as a great base so you can get creative with your favourite combo of toppings!

Prep Time: 15 minutes + 1 ½ hours rising time

Cook Time: 12 minutes

Ingredients

  • 2 tsp Pams Dried Yeast
  • 3 cups Pams Pure Plain Flour
  • 1 tub Pams Finest Ricotta
  • 1 handful mint, chopped
  • 1 tub Pams Sundried Tomato Chunky Dip
  • 2 cups Pams Silverbeet, finely chopped

Directions

  1. In a large mixing bowl add the yeast, a big pinch of sugar and 300ml of warm water. Mix with a spoon and leave to sit for 5 minutes or until frothy.
  2. Add the flour and a pinch of salt and stir until combined, then use your hands to bring the dough together and knead until smooth. Place the dough back in the bowl, cover with a damp tea towel and leave to rise until doubled in size, about 1 hour.
  3. While the dough is rising combine the ricotta and mint to a small mixing bowl, season with salt & pepper and set aside.
  4. When the dough is ready turn it out on to a lightly floured bench and divide it into 6 even balls, cover then allow to rise again for 30 minutes.
  5. Heat at least 3cm of vegetable oil in a large saucepan or high-sided fry pan. Use your hands to stretch the balls into small pizza like shapes and fry them in the oil one at a time, for a minute each side or until deep golden brown and cooked through. Place on paper towels to remove any excess oil.
  6. Spread the ricotta mix over each of the breads, top with a large spoonful of chunky dip and a handful of chopped silverbeet. Serve hot and fresh!

Makes 6 breads