Ricotta Fritters with Tomato Salad

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.

Ingredients

To make the fritters:
125g ricotta
1 egg white
1 tbsp plain flour
A small handful of finely grated Parmesan or cheddar, to taste
Salt and black pepper
Olive oil, for frying
To make the tomato salad:
3 large firm tomatoes
A small handful of fresh basil
A splash of Fred & Bex Blackberry Vinegar
A splash of olive oil
A pinch of sugar
Fresh rocket, to serve

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 in balance.

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.