Herbed Ricotta Fritters

Submitted 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."

 

• Ready In: 2hrs
• Ingredients: 7
• Yields: 24 fritters
• Serves: 24

ingredients

• 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

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.

Reviews

[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.

 

[French Tart]

Absolutely delicious! I used local French Brousse, which is like a Ricotta type curd cheese - it sits in a sieve in the carton, so it was drained already! I made no changes other than to "up" the quantities of cheese by 1/2 cup - we love cheese! I also, used about half the vegetable oil and almost dry/shallow fried them - instead of immersion frying.....they were fine. You NEED the chilling time - I took mine out after one hour and decided to out them abck for another hour.....I think they would work very well being chilled over night. I ate these for brunch today - and should imagine they would be great as a base for an appetiser with added vegetables and possibly bacon! Lovely recipe, thanks for posting it! FT;-)