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.