Name: Ricotta and basil fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 500g fresh ricotta cheese; 125.00 ml drained semi-dried tomatoes, finely chopped; 125.00 ml basil leaves, finely shredded; 1 garlic clove, crushed; 2 eggs, lightly beaten; 1/3 plain flour, sifted; 56.88 gm olive oil; 60g baby rocket; 1 large Lebanese cucumber, halved lengthways, sliced; 20.00 ml balsamic vinegar; 18.20 gm extra-virgin olive oil

Ricotta and basil fritters

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Ingredients:

500g fresh ricotta cheese
125.00 ml drained semi-dried tomatoes, finely chopped
125.00 ml basil leaves, finely shredded
1 garlic clove, crushed
2 eggs, lightly beaten
1/3 plain flour, sifted
56.88 gm olive oil
60g baby rocket
1 large Lebanese cucumber, halved lengthways, sliced
20.00 ml balsamic vinegar
18.20 gm extra-virgin olive oil

Instructions:

Preheat the oven to 160°C. Combine ricotta, tomatoes, basil, garlic, and eggs in a bowl. Mix thoroughly. Add flour and season with salt and pepper.
In a large, non-stick frying pan, heat half of the oil over medium heat. Using 1/4 cup of mixture per fritter, spoon 3 fritters at a time into the hot oil. Cook for 3 minutes on each side until golden and firm in the center. Add more oil as needed. Transfer cooked fritters to a wire rack over a baking tray lined with paper towel to drain. Keep warm in the oven while cooking the rest of the fritters.
Toss rocket and cucumber together in a bowl. Take a jug and mix vinegar, oil, salt, and pepper. Drizzle this dressing over the salad. Plate the fritters and rocket salad on individual plates. Serve and enjoy!

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