Ricotta Fritters with Pesto Dip
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Servings
1
Ingredients
- 480g ricotta cheese
- 3 medium eggs, lightly beaten
- 1 teaspoon grated organic lemon peel
- 50g finely grated Parmigiano Reggiano
-
Italian sea salt
-
Fresh pepper
- Organic extra virgin olive oil
-
Pesto Spice Mix
- Organic extra virgin olive oil
- Grated Parmigiano Reggiano
- Basil leaves
- Grated Parmigiano Reggiano
Fritters
Pesto
Toppings
Directions
Fritters
- Stir / whip all the fritter ingredients together in a mixing bowl until smooth.
- If the dough feels too liquid, you can add a bit of wheat flour to thicken the mixture. Do a fry test in the pan before adding the flour, though.
Heat the oil in a large non-stick pan and drop the fritters into the oil, about 1 tablespoon each.
Fry the fritters for about 2-3 minutes on each side, until golden brown. Be careful not to let them burn!
Pesto
Combine olive oil, Pesto spice mix and (optionally) some grated Parmesan. Use enough oil to completely cover the spices, plus a bit more. Crack some salt and pepper into the mixture to taste.
Allow the pesto to sit for as long as possible before serving so the spices can infuse into the olive oil.
