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Ricotta fritters

Ricotta & Parmesan fritters

With garlicky wild mushrooms

Ricotta fritters

40 mins

Not Too Tricky

serves 4

nutrition per serving

279

Calories


20g

Fat


11g

Saturates


2.7g

Sugars


17.7g

Protein


7.6g

Carbs


of an adult’s reference intake


Recipe From

Foodtube

Foodtube

Ingredients

3 cloves of garlic

1 fresh red chilli

400g 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 and freshly ground black pepper

½ a bunch of fresh flat-leaf parsley

For the fritters:

400g quality ricotta

1 tablespoon plain flour

1 large free-range egg

1 lemon

40g Parmesan cheese

1 whole nutmeg, for grating

Method

These gorgeous fritters make for a delicious starter or light bite – you'll love them

  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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