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.
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Good call, glad you’ll try them!!
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!!
photo looks great!!
These look so delicious. I reckon they would go very nicely with a chilled vino!!