This week's post features a recipe I created for one of my longest-standing clients, Fred & Bex. They create fabulous fruity vinegars that can be used in all kinds of delicious recipes, both sweet and savoury - visit the Fred & Bex website to find out more. In case you weren't aware, writing blog content (and particularly developing recipes) is a big part of how Sal's Kitchen earns a crust - you can find out more about that on my Creative Content Services page.
This is a fabulously easy thing to whip up for lunch or a
starter, especially with all this gorgeous hot weather. The fritters are deliciously light and fluffy, and they go beautifully
with a little bit of tomato salad, dressed with basil, olive oil and a dash of
Fred & Bex Blackberry Vinegar.
A small handful of finely grated Parmesan or cheddar, to
To make the tomato
A small handful of fresh basil
A splash of Fred & Bex Blackberry Vinegar
Makes 6 fritters,
to serve 3 for lunch or 6 as a starter
First, prepare the mixture for the fritters. In a bowl,
beat together the ricotta, egg white, flour and cheese, until you’ve created a
nice smooth mixture. Season well with salt and black pepper.
Next, put a frying pan on a high heat with a generous
splash of olive oil, and let it get really hot. Then carefully spoon six
dollops of the mixture into the pan. Spread them out a little with the back of
the spoon, and then leave to fry.
In the meantime, finely chop the tomatoes and pop into a
bowl. Tear the basil with your fingers and sprinkle over the top with the Fred
& Bex Blackberry Vinegar and the olive oil. Mix well, season with a pinch
of salt, pepper and sugar, and have a taste to make sure all the flavours are
By now, your fritters should be ready to flip. Use a
spatula to gently lift the edge of the fritter and check that it’s turned a
nice golden brown underneath, then carefully loosen it from the pan and turn it
over. They’re a little more substantial than they look at this stage, but it’s
still a good idea to be gentle with them. Allow the second side to fry for
about a minute.
To serve, lay the fritters on a bed of rocket, drizzle
with a little olive oil, and top with the tomato salad – delicious.