I made ricotta over the weekend. Yes, yes I did. (And haloumi, yoghurt, labna and some other dairy goodies.) The cheese class was quite an eye opener – but there is a whole post to be made just on that experience! Ricotta was easy to make and the approximate 1 kg haul meant we had plenty to be creative with.
Being a Monday night, we were of course looking for a little vegetarian option and these fritters just seemed like quite a nice idea. The sauce was a little melting pot of tomato, olive, anchovies and fresh basil. The fritters a combination of ricotta, parmesan, seasoning, egg, lemon and a little flour. The batter was really thick which made it easy to plonk into the pan for fry time. Fortunately some little morsels broke off while cooking for the all important taste test.
The salad was so simple – basically grated zucchini (courgettes for the UK players), mint and chilli – all dressed with a little citrus and olive oil. Deeelish.
Upon the completion of fritter fry time they were nestled into the sauce for serving – some additional fresh basil leaves added – voila. Quick, simple, vegetarian (!!) and rather tasty!