Coby inspired me to try making these. I always assumed they would be complicated to make but they are very easy. As she said, it's quite difficult to photograph these once they're cooked as they get gobbled up very quickly!
They are from Nigella's book 'Feast' and they are like little ricotta fritters, slightly sweet, tasting very much like cinnamon doughnuts.
Beat ricotta and eggs, then add flour, baking powder, salt, cinnamon, sugar and vanilla extract. Beat until reasonably smooth.
Heat about 2 cm oil in a shallow pan (I used a very small frying pan as it uses less oil) and heat until a small blob of batter sizzles when dropped in.
Drop in rounded teaspoons of batter, a few at a time. I found 4 was a good number - any more and there would have been too many to manage because they cook very quickly.
As they become golden brown, flip them over and let them cook for another minute or two before removing them onto some kitchen paper.
Paradise Found: A Bougna Feast in New Caledonia
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