adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ricotta fritters
0 Likes
Total Time:
15 minutes
Easy, crispy fritters pair perfectly with tomato sauce for a delicious treat.
Ingredients:
  • 25 g dried porcini mushrooms
  • 4 anchovy fillets, from sustainable sources optional
  • 1 dried red chilli
  • 2 cloves of garlic
  • 700g passata
  • 8 black olives (stone in)
  • ½ a bunch of fresh basil (15g)
  • 1 large free-range egg
  • 400 g ricotta cheese
  • 1 whole nutmeg for grating
  • 1 lemon
  • 40 g Parmesan cheese
  • 1 heaped tablespoon plain flour
  • balsamic vinegar
  • 400 g firm green or yellow baby courgettes
  • 1 tablespoon extra virgin olive oil
  • 1 fresh red chilli
  • ½ a bunch of fresh mint (15g)
Instructions:
  • Prepare the porcini by placing them in a mug and covering with boiling water. In a mixing bowl, combine the cracked egg, ricotta, grated nutmeg, lemon zest, Parmesan, and flour, then mix well. Heat olive oil in a frying pan and spoon 8 dollops of the mixture, flipping when golden. In a casserole pan, add anchovies, olive oil, crumbled dried chilli, and crushed garlic, then stir in chopped porcini, passata, salt, and pepper. Add olives and basil. Grate courgettes and mix with salt, pepper, lemon juice, and olive oil. Combine with mint and chilli. Place fritters on sauce, garnish with basil, drizzle with balsamic, and serve with lemon wedges.

Similar Recipes