Ricotta Fritters

On 18th September 2014, This was dinner

My very first post was Ricotta Fritters. my blogging skills have improved a bit since then (I hope), posted on 22nd February 2013, eaten on 23rd January 2013 I only took a phone photograph and I managed to post it without any text.


  • Cover some dried porcinis with boiling water
  • Zest a lemon
  • Grate some parmesan
  • Bash a garlic clove
  • Chop some basil leaves
  • Gently squash some pitted black olives
  • Get some anchovies, chilli flakes, passata, egg, ricotta, nutmeg, plain flour, olive oil, balsamic vinegar & seasoning.


Pop anchovies and oil into a frying pan and add the garlic clove and a sprinkling of dried chilli. Saving the liquid, finely chop the mushrooms and add to the pan. Add half of the liquid and the passata. Season and bring to the boil.

Leave to simmer whilst you make the fritters, for the last few minutes add the olives, add the chopped basil.

Crack an egg into a bowl and add the ricotta, grate in some nutmeg and add the parmesan and the lemon zest. Add the plain flour and a bit of seasoning and mix it well.

Heat some oil in a pan then add spoonfuls of mixture to the pan. Turn them carefully. They don’t take long.

Serve the fritters on top of the sauce and drizzle with balsamic vinegar and a squeeze of lemon.


This is a Jamie Oliver recipe from his 15 Minute Meals book and can be found here.


5 thoughts on “Ricotta Fritters

Any thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s