ricotta fritters

  • 500g fresh ricotta
  • ¼ cup (20g) finely grated parmesan 
  • 2 tablespoons plain (all-purpose) flour, plus extra, for dusting 
  • ¼ cup chopped chives 
  • 1 egg 
  • sea salt and cracked black pepper 
  • 1 eggwhite 
  • 1 tablespoon olive oil
  • tomato, mint and onion salad, to serve
  1. Place the ricotta, parmesan, flour, chives, egg, salt and pepper in a bowl and mix well to combine. 
  2. Whisk the eggwhite until stiff peaks form. Fold through the ricotta mixture. Shape ¼-cupfuls of the mixture into fritters and dust with the extra flour. Heat the oil in a large non-stick frying pan over medium heat. 
  3. Cook the fritters, in batches, for 2–3 minutes on each side or until browned. Serve with a tomato, mint and onion salad.
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