Herbed Ricotta Fritters

READY IN: 2hrs
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.

Ingredients Nutrition

Directions

  1. Place ricotta in a sieve over a medium bowl, cover and refrigerate for 1 hour to allow excess moisture to drain from ricotta.
  2. Drain, wash and dry bowl.
  3. 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.
  4. Preheat oven to 160 degree celsius.
  5. Heat oil in a saucepan over medium heat.
  6. 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.
  7. Transfer to a wire rack over a baking tray, keep warm in oven while cooking the remaining fritters.
  8. Place fritters on a plate, sprinkle with remaining parmesan, season with salt and pepper. Serve.

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