Ricotta Fritters

To the basic fritter batter, you can also add other fresh herbs, sun-dried tomatoes, or toasted pine nuts. An excellent combination is fresh mint and grated lemon zest or fresh basil, sun-dried tomatoes, and toasted pine nuts.

Details

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

500 g Cheese, ricotta
20 g Cheese, Parmesan, grated
3 spoons Wheat flour, white, multi-purpose
0.25 bouquet Thyme, raw
2 piece Onion, young
1 piece Egg, fresh
0.5 teaspoons Salt, table
2 pinch Spices, pepper, white
1 piece Egg, egg white, fresh
2 spoons Oil, vegetable oil, canola

Steps

Clean, wash, and thoroughly dry the chive sprigs and green onion stalks. Finely chop everything together.
In a large bowl, mix ricotta, Parmesan, flour, egg, chives, green onion stalks, salt, and pepper. Beat the egg white with a hand mixer until stiff peaks form. The egg white is properly beaten when you can form soft peaks that slowly droop. Gently fold the beaten egg white into the ricotta mixture using a spatula or spoon.
Heat oil well in a pan. Spoon dollops of the mixture onto the hot oil and slightly flatten them with the back of the spoon to form about 0.5 cm thick pancakes. When the bottom side turns golden brown, flip the fritters with a spatula and cook the other side (about 2 to 3 minutes per side). Transfer the cooked fritters to a warmed plate and cover to keep them warm. Repeat the process until all the batter is used.
Serve the cooked fritters with various dips or salads.

Nutrition Information (Per 100g)

Calories: 190.99 kcal
Fat: 12.61 g
- Saturated Fat: 6.38 g
Carbohydrates: 5.68 g
- Sugars: 0 g
Protein: 10.53 g
Fiber: 0.14 g

Advice

Ricotta is a popular soft Italian cheese made from (partially skimmed) cows milk. It is similar to our curd cheese, but it has a more distinct flavor. Ricotta can be replaced with sweet milk curd, also known as albumin or sweet curd.