Herbed Ricotta Fritters
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
24 Fritters
ingredients
- 500 g fresh ricotta cheese
- 2 egg yolks
- 1⁄2 cup self-raising flour, sifted
- 2 cups mixed fresh herbs, chopped (we used flat-leaf parsley, oregano and rosemary leaves)
- 150 g parmesan cheese, finely grated
- 2 cups vegetable oil, for shallow-frying
directions
- 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. Mix until well combined. Add flour, herbs and 1 1/2 cups parmesan. Season with salt and pepper. Stir until well combined.
- Preheat oven to 160°C 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.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.