Ricotta Fritters
At first we wanted to make a provolone patty with pea & pepper pesto and penne pasta. But then we realized that alliteration has no place in great tasting food. So we created ricotta fritters with sweet pea & onion pesto and zucchini noodles instead. Doesn’t have the ring to it, but it tastes so much better.
Ingredients
Zucchini Noodles:
- 2 zucchini straight one
- 24 pearl onion peeled
- 2 cups green peas organic frozen
- 3 tbsp mint fresh, roughly chopped
- 1/4 cup olive oil Extra Virgin
- 1 tbsp lemon juice fresh
- 1/2 tsp maple syrup or 3 drops liquid stevia
- 1 pinch salt himalayan salt or good sea salt
- black pepper freshly ground
Semi-Dried Tomatoes:
- tomato halved on an oven tray
- thyme fresh
- balsamic vinegar
- salt
- black pepper
Ricotta Fritters:
- 1 egg free-range
- 400 g ricotta cheese
- 1 nutmeg whole, for Grating
- 1 lemon
Instructions
Noodles:
- Make long juliennes from the Zucchinis. Put aside.
- Place pearl onions in a covered steamer basket over boiling water. Steam for 8-10 mins until layers just separate and appear translucent.
- Add frozen peas and steam for 2 min while stirring. Then put aside.
- Pour half the mixture into one bowl, the other half into another.
- To one of the bowls, add olive oil, lemon juice, mint, salt, pepper and maple syrup. Blend creamy.
Fritters:
- Whisk egg, ricotta, ¼ of the nutmeg, lemon zest and parmesan in a bowl. Add flour and beat together.
- Add 1 tbsp olive oil into the frying pan.
- Spoon in 8 large dollops of fritter mixture.
- Turn carefully when golden.
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