ricotta and parmesan fritters with pesto

  • 2 cups (480g) firm fresh ricotta+
  • 3 eggs, lightly beaten
  • 1 teaspoon finely grated lemon rind
  • ½ cup (40g) finely grated parmesan, plus extra to serve
  • sea salt and cracked black pepper
  • ¼ cup (60ml) extra virgin olive oil
  • ½ cup (130g) store-bought basil pesto
  1. Place the ricotta, eggs, lemon rind, parmesan, salt and pepper in a medium bowl and mix to combine. 
  2. Heat the oil in a large non-stick frying pan over high heat. Cook tablespoons of the mixture, in 3 batches, for 2–3 minutes each side or until golden. 
  3. Gently toss with the pesto and sprinkle with extra parmesan to serve. Serves 4.

+ Firm fresh ricotta is available from the deli section of supermarkets.

Try this: add extra herby flavour with fresh basil leaves.

RATE THIS RECIPE:
Reader ratings (3.05) 32121

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER