Name: Crumbed ricotta fritters with spinach salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: Spinach salad; 200 gram punnet grape tomatoes, each halved; 80 gram baby spinach leaves; 1/3 cup kalamata olives; 1/2 red onion, thinly sliced; 2 tablespoon olive oil; 1 tablespoon red wine vinegar; 500 gram fresh ricotta; 1/3 cup finely grated parmesan, plus 1/3 cup extra, to serve; 1 egg; 1 tablespoon plain flour; 1/2 cup breadcrumbs; 2 tablespoon olive oil

Crumbed ricotta fritters with spinach salad

Make these fritters for lunch or, if liked, make half the size and serve with tomato passata for a share plate or finger food.

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Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

Spinach salad

200 gram punnet grape tomatoes, each halved

80 gram baby spinach leaves

1/3 cup kalamata olives

1/2 red onion, thinly sliced

2 tablespoon olive oil

1 tablespoon red wine vinegar

500 gram fresh ricotta

1/3 cup finely grated parmesan, plus 1/3 cup extra, to serve

1 egg

1 tablespoon plain flour

1/2 cup breadcrumbs

2 tablespoon olive oil

Method

1.In a medium bowl, combine ricotta, parmesan, egg and flour. Season to taste.

2.Shape into 12 evenly sized, slight flattened fritters. Coat in breadcrumbs. Chill until required.

3.SPINACH SALAD: Meanwhile, combine all ingredients in a large bowl. Toss well.

4.Heat half the oil in a frying pan on high. Cook half the fritters for 2-3 minutes each side or until golden. Drain on paper towels and keep heated in a warm oven. Repeat with remaining oil and fritters.

5.Serve fritters immediately, sprinkled with extra parmesan and accompanied with Spinach Salad.

It is a good idea to chill the fritters before cooking to make them easier to handle.
Note

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Ingredients

Method

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