herb and feta ricotta fritters
- 4 eggs, lightly whisked
- 1½ teaspoons finely grated lemon rind
- ¼ cup (10g) finely chopped basil leaves
- ¾ cup (60g) finely grated parmesan, plus extra to serve
- sea salt and cracked black pepper
- ⅔ cup (100g) plain (all-purpose) flour
- 2½ teaspoons baking powder
- 3 cups (720g) firm fresh ricotta+
- 200g firm feta, chopped into chunks
- ¼ cup (12g) chopped dill leaves
- ¼ cup (13g) chopped flat-leaf parsley leaves
- ¼ cup (14g) chopped mint leaves
- 160g baby spinach leaves, blanched, dried and chopped
- extra virgin olive oil, for frying
- extra baby spinach leaves and charred lemon halves, to serve
- Place the eggs, lemon rind, basil, parmesan, salt and pepper in a large bowl and mix to combine. Sift over the flour and baking powder and mix to combine. Add the ricotta, feta, dill, parsley, mint and baby spinach and stir to combine.
- Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Cook ¼-cupfuls of the mixture in batches, flattening slightly, for 3–3½ minutes each side or until golden and cooked through.
- Serve with extra baby spinach and charred lemon halves. Serves 4
Cook’s note:
+ For the fluffiest fritters, choose fresh ricotta from your delicatessen or supermarket deli rather than the pre-packaged tubs.
Photography: Chris Court
© DONNA HAY GROUP
