Donna Hay’s ricotta fritters
Culinary queen and bestselling Aussie author Donna Hay is back with her latest cookbook Even More Basics To Brilliance, the follow-up to her 2017 cult classic. She’ll be whipping up a brunch staple, her ricotta fritters. Crispy, cloud-like and full of flavour, they're delicious at brunch, lunch or any time in-between.
Ricotta fritters
Serves: 4
Ingredients
4 eggs, lightly whisked1 ½ tsp finely grated lemon rind10g finely chopped basil leaves 60g finely grated Parmesan, plus extra to serveSea salt and cracked black pepper100g plain flour2 ½ tsp baking powder720g firm fresh ricottaExtra virgin olive oil, for frying
To serve:RocketTomatoesParmesan Basil leavesLemon wedges
Method
1. Place the eggs, lemon rind, basil, Parmesan, salt and pepper in a large bowl and mix to combine. Add the ricotta and stir to combine.
2. Heat 2 tbsp of oil in a large non-stick frying pan over medium heat. Cook ¼ cupfuls of the mixture in batches, flattening slightly, for 3 minutes on each side or until golden and cooked through.
3. Serve with a simple side salad of rocket, tomatoes, Parmesan, and basil leaves and serve with extra lemon wedges.