Ricotta Fritters

Ricotta cheese is one of my favorite staples for quick and delicious meals. I use it for savory tarts, Italian cheese cakes, salads, and pasta dishes. For a great dessert made in minutes, I serve a dollop of ricotta along fresh fruit, drizzle it with honey, and sprinkle some toasted almonds on top. Raspberries and peaches are especially good, and any mild honey such as acacia or sunflower works best.

Ricotta fritters are another great way to make use of this versatile cheese. Make sure to use real Italian ricotta (such as from Galbani). American made ricotta cheese commonly sold in grocery stores is pretty tasteless and has nothing in common with the real thing. One taste of milky sweet Italian ricotta and you will never look back! For the salad, any ripe tomatoes will do. I used mini San Marzano tomatoes, but you could also use cherry tomatoes or larger varieties.

Ricotta Fritters (serves 2)
250g fresh Italian ricotta (e.g., Galbani)
1/4 to 1/2 cup flour
1/ cup freshly grated parmesan cheese
2 tablespoons chopped chives
1 egg
1 egg white
oil for pan frying

1. Combine the ricotta, flour, parmesan, chives, egg, salt, and pepper in a bowl. Adjust flour so that the batter is not too soft.
2. Beat egg white until stiff peaks form.
3. Gently fold beaten egg white through the ricotta batter.
4. Heat 1 tablespoon oil in a pan.
5. Drop generous tablespoonfuls of the batter into the pan and gently flatten with a spoon.
6. Cook on each side until done.

Tomato Salad With Cucumber And Mint (adjust amounts to your liking)
tomatoes, sliced or chopped into small pieces
cucumber, diced
onion, thinly sliced
balsamico bianco
extra virgin olive oil
fresh mint, cut into small strips

1. Combine all ingredients in a bowl.
2. Let stand for about 20 minutes and serve along ricotta fritters.


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