 |
Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
From Australian Super Food Ideas April 2007. Times at this point are estimated though I have included 1 hour chill time in preparation. Ingredients:
500 g ricotta cheese (fresh) |
2 egg yolks |
1/2 cup self raising flour (sifted) |
2 cups mixed fresh herbs (parsley, oregano and rosemary leaves were suggested, then chop finely) |
1 1/2 cups parmesan cheese (finely grated) |
1/2 cup parmesan cheese (finely grated) |
2 cups vegetable oil (for shallow frying) |
Directions:
1. Place ricotta in a sieve over a medium bowl, cover and refrigerate for 1 hour to allow excess moisture to drain from ricotta.
2. Drain, wash and dry bowl.
3. Spoon ricotta into the bowl, add egg yolks, mixing well to combine, then add flour, herbs and 1 1/2 cups parmesan. Season with salt and pepper, stirring well to combine.
4. Preheat oven to 160 degree celsius.
5. Heat oil in a saucepan over medium heat.
6. 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.
7. Transfer to a wire rack over a baking tray, keep warm in oven while cooking the remaining fritters.
8. Place fritters on a plate, sprinkle with remaining parmesan, season with salt and pepper. Serve.
|
|