Ricotta and Herb Fritters Recipe

Light, fluffy, cheesy ricotta goodness flavored with green mint and chives, drizzled with fresh lemon juice – there is so much to love about these fritters! They don’t take a long time to prepare which makes them ideal to whip up when you want a delicious breakfast or easy-to-make lunch.

Add a slice of smoked salmon and a dollop of crème fraiche or a rasher of bacon and you have a decadent dish that is sure to impress!

Recipe Substitutes

Cheese Substitute: If you don’t have parmesan cheese, you can use grana padano, pecorino romano, or manchego cheese instead.

Flour Substitute: If you are gluten-free, you can substitute the plain flour with gluten-free flour or almond flour.

Egg Substitute: If you prefer a vegan version, you can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a chia egg (1 tablespoon of chia seeds mixed with 3 tablespoons of water).

Herb Substitute: If you don’t have fresh mint and chives, you can use dried herbs or other fresh herbs like basil, parsley, or cilantro.

Spring Onion Substitute: If you don’t have spring onions, you can use shallots, red onions, or green onions instead.

Oil Substitute: If you prefer a healthier option, you can use a non-stick cooking spray instead of olive oil.

Ingredients (makes approximately 8 fritters)

• 400 grams of fresh ricotta cheese (14 ounces)
• 2 tablespoons of finely grated parmesan cheese (30 grams)
• 2 heaped tablespoons of plain flour (25 grams)
• 1 egg
• 1 tablespoon of fresh chives, chopped plus extra to serve
• 1 tablespoon of fresh mint, chopped plus extra to serve
• 2 spring onions, chopped
• 1 tablespoon of olive oil
• Sea salt and cracked pepper

1. In a large mixing bowl, combine the ricotta cheese, parmesan cheese, flour, egg, and season with sea salt and pepper.
2. Stir in the chopped chives and mint and mix well.
3. In a medium-sized frying pan, heat the olive oil over medium heat.
4. Spoon a large spoonful of the batter into the hot oil to make one fritter. Repeat to make 3-4 fritters at a time, depending on the size of your frying pan.
5. Cook the fritters for about 2-4 minutes on one side until golden brown, then flip and cook for another 2-4 minutes until both sides are golden and the fritter is cooked through. Repeat with the remaining batter.
6. To serve, divide the fritters between two plates and drizzle with a squeeze of lemon juice, a drizzle of olive oil, chopped spring onions, and extra chives and mint.

Love Ricotta? Click here for our Homemade Spinach and Ricotta Rolls or here for our Spaghetti with Zucchini, Ricotta and Lemon.