Ricotta Fritters

Ingredients (serves 4)

• 500g fresh ricotta cheese
• 1/2 cup drained semi-dried tomatoes, finely chopped
• 1/2 cup basil leaves, finely shredded
• 1 garlic clove, crushed
• 2 eggs, lightly beaten
• 1/3 plain flour, sifted
• 1/4 cup olive oil
• 60g baby rocket
• 1 large Lebanese cucumber, halved lengthways, sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil

Method

1. Preheat oven to 160°C. Place ricotta, tomatoes, basil, garlic and eggs in a bowl. Mix until well combined. Stir in flour. Season with salt and pepper.
2. Heat half the oil in a large, non-stick frying pan over medium heat. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 minutes each side or until golden and firm to touch in the centre, adding remaining oil as required. Transfer to a wire rack over a baking tray lined with paper towel, to drain. Keep warm in oven while cooking remaining fritters.
3. Combine rocket and cucumber in a bowl. Whisk vinegar, oil and salt and pepper in a jug. Drizzle over salad. Divide fritters and rocket salad among plates. Serve

Ingredients (serves 4)

• 400g ricotta cheese
• 1/3 cup chopped fresh basil leaves
• 1/3 cup chopped fresh flat-leaf parsley leaves
• 1/4 cup chopped fresh chives
• 1/3 cup finely grated parmesan cheese
• chopped fresh chives, to serve

• Basic batter

• 2/3 cup self-raising flour
• 2 eggs
• 1/2 cup milk

Method

1. Make Basic batter: Sift flour into a bowl. Make a well in the centre. Whisk milk and eggs together in a jug. Add egg mixture to flour. Whisk until smooth. Stir in ricotta, herbs and parmesan. Stir to combine.
2. Heat 1 tablespoon oil in a frying pan over medium heat. Using 1 heaped tablespoon mixture per fritter, cook 6 fritters for 3 minutes each side or until golden and cooked through. Repeat to make 24 fritters. Top with chives. Serve.

Notes

• 
  When cooking in batches, transfer to a plate lined with paper towel while cooking remaining fritters. Use olive oil to cook fritters. Add more oil to pan between batches if necessary.

Ingredients (serves 6)

• 3/4 cup buttermilk
• 2 eggs
• 250g fresh ricotta cheese
• 1 1/2 cups self-raising flour
• 100g semi-dried tomatoes, drained, chopped
• 2 tablespoons chopped chives
• 1/4 cup olive oil
• 12 rashers rindless bacon, halved
• 2 bunches rocket leaves

Method

1. Whisk buttermilk, eggs and ricotta in a large bowl until well combined. Sift flour over ricotta mixture. Season with salt and pepper. Stir to combine. Gently stir in tomato and chives.
2. Heat a large, non-stick frying pan or barbecue plate over medium heat. Add 1 tablespoon oil. Using 1 heaped tablespoon mixture per fritter, cook in batches, adding more oil as required, for 2 to 3 minutes each side or until golden and puffed. Transfer to a wire rack. Cover.
3. Increase heat to high. Add bacon to pan and cook for 3 minutes each side or until crisp and golden.
4. Top fritters with bacon and rocket. Sprinkle with sea salt and pepper. Serve.