RICOTTA FRITTERS | CHEESE RECIPES | JAMIE OLIVER RECIPES
These fritters are an absolute doddle and the crispy creaminess works a treat with the tomato sauce.
Total Time 15 minutes
Yield 4
Number Of Ingredients 20
Steps:
- Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
- START COOKING Put the porcini into a mug and cover with boiling water.
- Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.
- Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
- Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.
- Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
- Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
- Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.
- Finely chop and add the chilli and the top leafy half of the mint, then toss together.
- Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.
Nutrition Facts : Calories 408 calories, FatContent 27.7 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 15.8 g carbohydrate, SugarContent 10.0 g sugar, SodiumContent 2.0 g salt, FiberContent 6.4 g fibre
RICOTTA FRITTERS | CHEESE RECIPES | JAMIE OLIVER RECIPES
These fritters are an absolute doddle and the crispy creaminess works a treat with the tomato sauce.
Total Time 15 minutes
Yield 4
Number Of Ingredients 20
Steps:
- Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
- START COOKING Put the porcini into a mug and cover with boiling water.
- Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.
- Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
- Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.
- Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
- Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
- Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.
- Finely chop and add the chilli and the top leafy half of the mint, then toss together.
- Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.
Nutrition Facts : Calories 408 calories, FatContent 27.7 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 15.8 g carbohydrate, SugarContent 10.0 g sugar, SodiumContent 2.0 g salt, FiberContent 6.4 g fibre
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