Ricottanocken to fried banana
easy
25 mins
25 mins
Ingredients
- 7-10 Tbsp - 1 organic lemon
- 7-10 Tbsp - 1 bread roll (50 g; previous day)
- 7-10 Tbsp - 2 bananas (approx. 350 g)
- 7-10 Tbsp - 250 g Ricotta (Italian cream cheese)
- 7-10 Tbsp - 2 eggs (Gr. M)
- 7-10 Tbsp - 5 tablespoons of sugar
- 7-10 Tbsp - 1 sachet vanilla sugar
- 7-10 Tbsp - 2-3 tablespoons butter/margarine
- 7-10 Tbsp - 2-3 stems of lemon balm
Directions
- 1
Wash lemon hot and dab dry. Grate the peel, squeeze the lemon. First cut the bread roll into slices, then dice finely. Peel 1 banana and mash it with a fork.
- 2
Mix the bread roll with banana, ricotta, eggs, 1 tablespoon lemon juice, 1 tablespoon sugar and vanilla sugar. Leave to swell for about 15 minutes.
- 3
Heat the fat in a coated pan. Off.
- 4
Form approx. 12 cams of the ricotta mass with two moistened tablespoons. Fry in hot fat at medium heat for 5-8 minutes. Remove the finished cams and turn them into 2 tablespoons of sugar.
- 5
and keep warm if necessary.
- 6
Peel and slice the rest of the banana. Fry the banana slices briefly in hot frying fat.
- 7
Add the remaining lemon juice, zest and 2 tbsp. sugar and bring to the boil briefly. Wash the lemon balm and put something aside for decoration. Chop the rest and add to the banana. Arrange the dumplings and banana slices together with the syrup.
- 8
Decorate with melissa.
Nutrition Facts
350 kcal
34 g
18 g
11 g
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