Last week I did my 3 month shop at Costco and bought, amongst other things, some Ricotta…1 kg of it! So Saturday saw us having Ricotta Pancakes…mmmm, the yummiest, fluffiest pancakes you’ve ever tasted, but it only used 250g of my 1 kg block. I needed to use more before it went off. So I went searching for a recipe for tea tonight that I could incorporate veggies and some egg yolks that we sitting in my fridge from another recipe. I found this on Taste.com ;
Herbed Ricotta Fritters
500g fresh ricotta cheese
2 egg yolks
1/2 cup self-raising flour, sifted
2 cups mixed fresh herbs, chopped (we used flat-leaf parsley, oregano and rosemary leaves)
150g parmesan cheese, finely grated
2 cups vegetable oil, for shallow-frying
Place ricotta in a sieve over a medium bowl. Cover and refrigerate for 1 hour to allow excess moisture to drain from ricotta. Drain, wash and dry bowl. Spoon ricotta into the bowl. Add egg yolks. Mix until well combined. Add flour, herbs and 1 1/2 cups parmesan. Season with salt and pepper. Stir until well combined.
Preheat oven to 160°C. Heat oil in a saucepan over medium heat. 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. Transfer to a wire rack over a baking tray. Keep warm in oven while cooking the remaining fritters.
Place fritters on a plate. Sprinkle with remaining parmesan. Season with salt and pepper. Serve.
I used 1/2 cup of parsley, a grated zucchini, 4 mushrooms diced up beyond recognition and 1/2 a leek. I fried off the Zuc, mushrooms and leek in a small amount of oil and cooled it down before adding to the mix. It’s amazing what you can hide in a fritter!
Well I served them up with some left over chicken from the other night, and the kids and Darren LOVED them! Cayden not only loved them, he went back for THIRDS! Just goes to show, you just never know!