Servings: Makes: 8

Nutritional Information:

Per serving (59g)
Calories 231, Fat 10g, Saturates 2g, Sugars 3.8g, Salt 0.05g




In a large bowl, make a dough by combining the flour with the shortening and the water – adding it bit by bit – until it reaches a workable, elastic texture. Knead the dough until you have a smooth ball. Wrap it in cling film and let it rest for at least 30 minutes.


Make the ricotta by placing the almonds, yeast, lemon juice, salt and lemon zest in a blender. Add a little of the water the almonds were soaked in (approx. 5 tablespoons) and blitz, continuing to add the almond water a little at a time, until a smooth, thick consistency is achieved. Spoon into a bowl and place in the fridge.


Dust a work surface with semolina flour. Roll out the dough to about 2mm thick. Cut out 16 x 9cm-wide circles. Place 1 teaspoon of ricotta over a round of pastry, then top it with a second round of pastry and press the edges with a fork to seal the seada. Repeat with the remaining ricotta and pastry.


Fill ¾ of a high-edged deep pan with oil and set over a medium heat. As soon as the oil reaches 180°C, fry the seadas in batches until deeply golden on both sides. Drain with a slotted spoon, transfer to a platter and cover with kitchen paper.


To finish, garnish the piping-hot seadas with a dusting of icing sugar, lemon zest and maple syrup. Serve right away.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased