1½ cups plain flour
2 tbsp olive oil
1 egg yolk
250 gm ricotta
For deep-frying: vegetable oil
What to do...
Combine flour, oil, egg yolk, 125ml water and a pinch of salt in an electric mixer. Beat using your dough hook until combined and smooth (3-5 minutes). Cover with plastic wrap and rest at room temperature for a few hours.
In a separate bowl, combine the honey and ricotta.
Roll the dough on a lightly floured surface to a 5mm-thick round, dusting with flour if dough is too sticky. Cut out rounds using a cookie cutter. Place a tablespoon of ricotta mixture in the centre of the pastry round and then place another round on the top. Seal the sides with water and pinch with your fingers or a fork.
Deep-fry in batches until golden (2-3 minutes), then drain on absorbent paper. Dust with cinnamon sugar or honey and serve warm.