Recipe by I'mPat
From Australian Super Food Ideas April 2007. Times at this point are estimated though I have included 1 hour chill time in preparation.
Top Review by MadCity Dale
These are going to be great fun when winter goes away and I can do these outside. Followed recipe and made my own self rising flour, chilled the mixture overnight. I deep fryed at restaurant today. Were fun to watch-they laid in the bottom and then popped to the surface when golden brown...took a bite and burned my tongue.....mmmm good. Redid them, and let them cool and devoured them. 5 stars to a delicious fritter that will see veggies and other herbs added into them for our midweterners taste.
- 500 g ricotta cheese (fresh)
- 2 egg yolks
- 1⁄2 cup self raising flour (sifted)
- 2 cups mixed fresh herbs (parsley, oregano and rosemary leaves were suggested, then chop finely)
- 1 1⁄2 cups parmesan cheese (finely grated)
- 1⁄2 cup parmesan cheese (finely grated)
- 2 cups vegetable oil (for shallow frying)
Directions See How It's Made
- Place ricotta in a sieve over a medium bowl, cover and refrigerate for 1 hour to allow excess moisture to drain from ricotta.
- Drain, wash and dry bowl.
- Spoon ricotta into the bowl, add egg yolks, mixing well to combine, then add flour, herbs and 1 1/2 cups parmesan. Season with salt and pepper, stirring well to combine.
- Preheat oven to 160 degree celsius.
- Heat oil in a saucepan over medium heat.
- Using 1 heaped tablespoon of mixture per fritter, cook fritters in batches of 4, turning often with a metal spoon, for 3 minutes or until golden.
- Transfer to a wire rack over a baking tray, keep warm in oven while cooking the remaining fritters.
- Place fritters on a plate, sprinkle with remaining parmesan, season with salt and pepper. Serve.