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Ricotta fritters with beetroot relish and hot-smoked trout
Ricotta fritters with beetroot relish and hot-smoked trout
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Make gourmet spring fritters for a delightful dining experience.
Ingredients:
  • 3 eggs, separated
  • 240g ricotta
  • 40.00 ml parmesan, grated
  • 50g plain flour
  • 30g unsalted butter, melted, plus extra to fry
  • 82.50 ml fresh chives, chopped
  • 82.50 ml fresh chervil, chopped
  • 82.50 ml flat-leaf parsley leaves, chopped
  • 300g hot-smoked trout or salmon fillets, skin removed, flaked
  • Beetroot relish, to serve
  • Alfalfa sprouts, to serve
  • Watercress, to serve
Instructions:
  • Mix together egg yolks, ricotta cheese, parmesan cheese, flour, melted butter, and herbs in a bowl. Season with salt and pepper, then stir until well combined.
  • In a separate bowl, combine the egg whites and a pinch of salt. Whisk until soft peaks form, then gently fold the egg whites into the ricotta mixture, adding 1 spoonful at a time, until just combined.
  • In a frypan over medium-high heat, melt a bit more butter. Spoon the mixture into the pan to form four 8cm fritters. Cook until golden on each side for 1-2 minutes, then transfer to a plate and cover with foil to keep warm. Repeat with the rest of the batter to make a total of 8 fritters.
  • Top crispy fritters with delicate trout, tangy beetroot relish, fresh sprouts, and peppery watercress before serving.

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