Spring Frybread with Ricotta and Hot Honey topped with fresh sugar snap peas, sliced cucumber, radish and delicate microgreens.
A perfect snack to showcase fresh spring vegetables. These warm frybread have crispy edges and a soft pillowy inside making them the perfect vessel for toppings. Frybread is a Native American recipe passed down through family members. Essentially a flat bread that doesn’t require yeast and comes together quickly. Most commonly topped with butter, cinnamon, sugar and honey and sometimes made into a taco, frybread is very versatile.
Topping something warm and crunchy with something creamy like whipped ricotta is kind of a no brainer. Whipped ricotta is super easy to make using an immersion blender but can also be made using a hand mixer. Whole milk ricotta is combined with minced garlic, salt and lemon juice to create a light and creamy topping with just the right amount of fresh flavor.
Now comes the design portion of the recipe. Top these ricotta slathered frybread however you choose. Have fun with it. Create your masterpiece. Layer on thinly sliced cucumber, tuck in a few sliced radishes (easter egg radish look really nice), open up a few peas to place here and there, then add some microgreens. Microgreens come in a variety from broccoli to sunflower, pea, radish and mixed rainbow. If you are local to Snohomish County in Washington State, check out Tiny Stem Microgreens. They deliver locally grown organic microgreens to your doorstep.
Final and most important step to tie it all together….hot honey. If you haven’t tried hot honey yet, you are surely missing out. A drizzle of hot honey is the perfect blend of sweet and spicy. I used Mike’s Hot Honey that I found on Amazon.
Ingredients in Spring Frybread with Ricotta and Hot Honey
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- Ricotta – Whole milk ricotta makes the creamiest whipped ricotta.
- Garlic – Minced garlic from a jar is best for this recipe.
- Lemon – Fresh squeezed lemon juice.
- Radish – Thinly sliced red or easter egg radish.
- Peas – Sugar snap peas, open some up for a pretty design.
- Microgreens – Any type you want, find them at your local Farmers Market or at your grocery.
- Cucumber – I like English cucumber sliced thinly or in ribbons.
- Hot Honey – Just a touch of heat from Mike’s Hot Honey found on Amazon.
- Pantry Items – Flour, baking powder, salt, sugar and cooking oil.
Fresh meals start here with 15 Minute Salmon Salad highlighting wild salmon and spring veggies. Fire up the grill for Grilled Shrimp & Nectarine Salad filling enough for your main dish. Bring Out West’s Lemon Arugula Pasta Salad to your next party – It’s a crowd pleaser!
We’d love to hear what you thought. Drop a comment and let us know your thoughts. Maybe you loved it, maybe you added more salt. Tell us in the comments.
Spring Frybread with Ricotta and Hot Honey
- 15 oz. whole milk ricotta
- 2 tsp. minced garlic
- 1/2 tsp. salt
- 1 tbsp. lemon juice
- 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
- 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
- Combine ricotta, minced garlic, salt and fresh lemon juice in a small bowl. Blend using an immersion blender until smooth- about one minute.
- 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.
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