Ricotta & Saffron Fritters with Watercress & Asparagus Salad

  • Ricotta & Saffron Fritters with Watercress & Asparagus Salad

Rated 5 out of 5 based on 1 votes


  • 400 g fresh ricotta
  • 2/3 cups plain flour
  • 2 x truss tomatoes, seeded, finely chopped
  • 2 x eggs, lightly beaten
  • 2 Tbls extra virgin olive oil
  • 1 tspn saffron threads, soaked in 1 tsp water
  • 1 tspn baking powder
  • 1 pinch ground nutmeg
  • 2 bunches asparagus, ends trimmed
  • 1 bunch watercress, sprigs picked
  • 1 x finely grated rind and juice 1 lemon
  • 4 cups vegetable oil


Mix together ricotta, flour, tomato, egg, olive oil, saffron and water, baking powder and nutmeg. Season. Cover. Chill for 15 mins.

Meanwhile, using a vegetable peeler, cut asparagus into ribbons. Place in a bowl with watercress. Whisk together lemon juice and extra olive oil. Season. Add to salad and toss to combine.

Heat vegetable oil in a large shallow pan until 180C or until a cube of bread sizzles on contact. Spoon 3 heaped tablespoons of ricotta mixture around edge of pan. Shallow-fry for 3-4 mins, until cooked through. Drain. Repeat to make 18 fritters, reheating oil between batches.

Top watercress and asparagus salad with fritters and lemon rind. Serve.

In each serve: 2005 kilojoules, 14g protein, 40g total fat (9g sat fat), 15g carbohydrate (3g sugar), 3g fibre, 230mg sodium.

Leave a Review

Leave a rating

  • Good call, glad you’ll try them!!


    by Luca Ciano on 02/02/2013, 12:17
    Luca Ciano
  • Happy that family likes it!! Keep the recipes as a master recipe and then you can change accordingly to seasons and your taste. You can make sweet ones too just by adding a little sugar and changing the main ingredients . Like saffron ricotta almond and honey. Im making this tomorrow!!


    by Luca Ciano on 02/02/2013, 12:20
    Luca Ciano
  • photo looks great!!


    by Luca Ciano on 11/03/2013, 16:15
    Luca Ciano
  • These look so delicious. I reckon they would go very nicely with a chilled vino!!


    by Deborah Hopley on 17/03/2013, 20:21
    Deborah Hopley