Fritter recipes

Ricotta Fritters

1 cup fresh ricotta 

3 eggs, separated 
2 tbsp grated parmesan 
⅓ cup plain flour 
30g unsalted butter, melted, plus extra for frying 
⅓ cup chives, chopped 
⅓ cup mint
⅓ cup flat-leaf parsley, chopped
pepper and salt

Combine the ricotta, egg yolks, parmesan, flour, melted butter and herbs in a bowl. Season, then beat with a fork until all ingredients are evenly distributed. Place the egg whites in a separate bowl with a pinch of salt. Whisk until soft peaks form and then fold, one spoonful at a time, into the ricotta mixture until just combined. Heat a little butter in a frypan over medium-high heat. Add spoonfuls of the ricotta mixture to the pan and cook for 1-2 minutes each side until golden. Serve warm with beetroot relish and crème fraîche, garnished with a side salad of watercress, snow pea sprouts or rocket.

Quinoa Fritters

2-4 tablespoons oil
1 cup of cooked quinoa
3 medium eggs
1 medium carrot, grated
1 small onion, finely chopped
1 tablespoon chives, chopped
1 tablespoon coriander, chopped
1/4 cup of almond meal 
Salt & pepper, to taste

Mix all the ingredients together in a bowl. Add 2 tablespoons of oil to a medium frying pan on moderate heat. Scoop out the fritter mixture into frying pan and flatten a little. Cook for a few minutes on each side, until lightly golden and drain on paper towels. Serve with green salad and sour cream.