Jamie Oliver

Ricotta & Parmesan fritters

With garlicky wild mushrooms

Ricotta & Parmesan fritters

Serves 4
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    279
    14%
  • Fat
    20g
    29%
  • Saturates
    11g
    55%
  • Protein
    17.7g
    35%
  • Carbs
    7.6g
    3%
  • Sugars
    2.7g
    3%

Of an adult's reference intake

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Ingredients

  • 3 cloves of garlic
  • 1 fresh red chilli
  • 400 g mixed wild mushrooms , such as blewit, chanterelle, oyster and chestnut, cleaned
  • olive oil
  • 1 small knob of unsalted butter
  • 4 sprigs of fresh thyme
  • sea salt
  • freshly ground black pepper
  • ½ bunch of fresh flat-leaf parsley
  • For the fritters:
  • 400 g quality ricotta
  • 1 tablespoon plain flour
  • 1 large free-range egg
  • 1 lemon
  • 40 g Parmesan cheese
  • 1 whole nutmeg , for grating
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Method

  1. Peel and finely slice the garlic, finely slice the chilli, then roughly tear the mushrooms. Add the olive oil, butter and garlic to a large non-stick frying pan over a medium-high heat. Fry for 1 minute, add the mushrooms and chilli, then pick in the thyme leaves. Season with salt and pepper, add 100ml of boiling water, then cook for 8 to 10 minutes, or until softened.
  2. Meanwhile, make the fritters. Place the ricotta into a large bowl and beat until smooth. Add the flour, egg and a few gratings of lemon zest. Finely grate in the Parmesan and ¼ of a nutmeg, season with salt and pepper and mix well to combine.
  3. Heat a good splash of olive oil in a medium pan over a medium heat, then add heaped tablespoons of the mixture (you’ll need to do this in batches), making sure you space them out nicely. Cook for 5 to 6 minutes, or until golden and cooked through, turning halfway, then transfer to a plate.
  4. Pick, roughly chop and add the parsley leaves to the mushrooms, add a squeeze of lemon juice and toss well. Divide between your plates, top with the fritters and enjoy.

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Nutrition per serving
  • Calories
    279
    14%
  • Fat
    20g
    29%
  • Saturates
    11g
    55%
  • Protein
    17.7g
    35%
  • Carbs
    7.6g
    3%
  • Sugars
    2.7g
    3%

Of an adult's reference intake