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Honey Dabo Kolo (Ethiopian Dessert)
From Dorothy McNett's recipes at www.dorothymcnett.com. In Ethiopian / Eritrea meals, desserts are not an important part of the meal. However, with their wonderful coffee and a bit of Italian influence these little fried snacks make a perfect finish to a spicey meal. This is a sweet version of the traditional Dabo Kolo, which is a bread used as a snack or appetizer whereas this makes a great desset/snack.
1/2 pound ricotta cheese
In batter bowl, whisk the cheese until creamy, adding the eggs. Whisk well. Whisk in the flour, salt, butter and zest. Set mixture aside for about 2 hours. When ready to cook, heat the oil in a deep frying pan or wok. The oil should come up the side of the pan about 1/2 inch. Heat to about 350-360 degrees or until a bit of the dough instantly rises to the surface. Put in the batter, a tablespoon at a time, pushing it off with another spoon or spatula. When golden brown on one side, turn them to finish cooking and browning on the other side. They should be puffing up into little balls, random shaped. Transfer with a slotted spoon to a paper lined baking sheet and allow to cool slightly. To serve, arrange on a beautiful platter and drizzle with the honey.
Recipe created 2009-05-26.