1] Place 930 ml of honey in a stainless-steel mixing bowl. Place 30 ml each of honey and water in a small egg or sauté pan. Season to taste by adding a desired amount of saffron to the pan. Simmer over low heat until saffron has dissolved and the honey is bright orange in color. Do not boil. Allow to cool in pan. 2] Add the saffron honey to the mixing bowl. Mix thoroughly using a rubber spatula. Saffron honey may be strained through a fine strainer to remove threads if desired. 3] Transfer to a squeeze bottle or covered storage for service.
1] Place the ricotta, Parmesan, garlic, granulated onion, salt and pepper in a chilled stainless steel mixing bowl. Mix thoroughly. 2] Scoop the ricotta mixture into 1 oz (30 g) portions using a black scoop. Roll each scoop into a barrel shape in the palms of your hands
Setup for Breading Procedure:
1] Break eggs into a stainless-steel mixing bowl and add a small amount of water. Mix thoroughly using a wire whisk. 2] Place the flour, eggs and breadcrumbs in separate 4" stainless-steel hotel pans. 3] Place each ricotta portion in flour, shake off excess. 4] Dip in eggs and allow excess liquid to drain. Place in breadcrumbs and shake off excess crumbs. 5] Roll between the palms of your hands lightly to press crumbs into the ricotta. Place in a covered storage container in a single layer and refrigerate up to 2 days or freeze up to 30 days. Allow 24 hours to thaw under refrigeration before use.
To prepare à la carte:
1] Place 5 fritters in a heated deep-fryer. Cook up to 2 minutes or until warmed through. 2] Smear 1 oz (30 g) of ricotta cheese in the centre of a serving plate. Place the fritters on top of the cheese. 3] Drizzle with 1 Tbsp (30 ml) of saffron honey and garnish with green onion.