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Spring Frybread with Ricotta and Hot Honey
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Spring Frybread with Ricotta and Hot Honey

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Spring Frybread with Ricotta and Hot Honey topped with fresh sugar snap peas, sliced cucumber, radish and delicate microgreens.
Prep Time15 minutes
Cook Time5 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: Farm to Table, Farmer's Market, Vegetarian
Keyword: Avocado Toast, Flatbread, Indian Frybread, Ricotta Toast, Spring Toast, Whipped Ricotta Toast
Servings: 4

Ingredients

Whipped Ricotta

  • 15 oz. whole milk ricotta
  • 2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1 tbsp. lemon juice

Frybread

  • 2 cups flour plus another 1/4 cup for dusting counter
  • 1/4 cup sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 cup water
  • vegetable oil for frying - 1-2 inches deep

Toppings

  • 1 bunch radish sliced
  • 1 cup sugar snap peas halved
  • 1 cup microgreens - any type you like best
  • 1 cucumber thinly sliced
  • hot honey for drizzling

Instructions

Whipped Ricotta

  • Combine ricotta, minced garlic, salt and fresh lemon juice in a small bowl. Blend using an immersion blender until smooth- about one minute.

Frybread

  • Combine flour, sugar, baking powder and salt in a large bowl. Slowly mix in water to form a sticky dough. Let sit while you heat vegetable oil over medium high heat in a deep pan for frying.
  • Portion dough into four equal pieces, roll or press out with hand on floured counter until desired shape is formed. Fry in hot oil, flipping until each side is golden and cooked through. Remove to a wire rack or paper towel to absorb remaining oil. Repeat until all four pieces are fried.
  • Top with 1/4 of whipped ricotta mixture, a variety of radish, cucumber and microgreens, then drizzle with hot honey.