Ricotta fritters with orange-honey syrup

Preheat oven to 160˚C. 2. To make the orange syrup, place sugar, water and juice in a small saucepan over a medium heat and bring slowly to the boil to dissolve sugar. Add honey and simmer for 2–3 minutes. Remove from heat and allow to cool. 3. Combine ricotta, eggs, milk, sugar and grated zest. Gently stir in flour and baking powder. 4. Heat approximately 4cm of vegetable oil in saucepan over a medium heat. Drop half a teaspoon of batter into oil; if it bubbles and rises to the surface the oil is hot enough. Carefully drop dessertspoonfuls of mixture into hot oil in batches (this is easiest done by using a second spoon to gently scrape mixture off the first). Fry for 2 minutes, or until golden. Turn once during cooking and keep an eye on oil temperature while cooking each batch. Remove with a slotted spoon, drain on paper towel and keep warm in oven. 5. To serve, sprinkle fritters with caster sugar and a drizzle of orange-honey syrup.