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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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for my herbs i am growning in my garden. Ingredients:
500 g 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) |
150 g 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. 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.
2. 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.
3. Place fritters on a plate. Sprinkle with remaining parmesan. Season with salt and pepper. Serve.
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