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Ricotta & Parmesan fritters
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Total Time:
40 minutes
Delicious fritters, perfect for a starter or light snack.
Ingredients:
  • 3 cloves of garlic
  • 1 fresh red chilli
  • 400 g mixed wild mushrooms such as blewit, chanterelle, oyster and chestnut, cleaned
  • olive oil
  • 1 small knob of unsalted butter
  • 4 sprigs of fresh thyme
  • sea salt
  • freshly ground black pepper
  • ½ bunch of fresh flat-leaf parsley
  • 400 g quality ricotta
  • 1 tablespoon plain flour
  • 1 large free-range egg
  • 1 lemon
  • 40 g Parmesan cheese
  • 1 whole nutmeg for grating
Instructions:
  • Peel and finely slice the garlic, slice the chilli, and tear the mushrooms. In a large non-stick frying pan over medium-high heat, combine olive oil, butter, and garlic. Sauté for 1 minute, then add mushrooms, chilli, and thyme leaves. Season with salt and pepper, pour in 100ml boiling water, and cook for 8-10 minutes until softened. In the meantime, prepare the fritter batter. In a large bowl, beat ricotta until smooth. Mix in flour, egg, lemon zest, Parmesan, nutmeg, salt, and pepper. Heat olive oil in a medium pan over medium heat. Spoon heaped tablespoons of the batter into the pan in batches, spacing them out. Cook for 5-6 minutes until golden and cooked through, flipping halfway. Combine chopped parsley with the mushrooms, add a squeeze of lemon juice, and mix well. Serve the mushroom mixture topped with fritters on plates and enjoy.

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