TASTE THE RECIPE

Ricotta fritters with Pesto DOP (unpasteurized)

 
TIME

15''
DIFFICULTY
Chef
Easy
 
 

 
 
INGREDIENTS

(Serves 4)

480g firm fresh ricotta

3 eggs, lightly beaten

1 teaspoon finely grated lemon rind

40g finely grated parmesan, plus extra to serve

4 spoons wholemeal flour

sea salt and cracked black pepper

60ml extra virgin olive oil

130g basil pesto

PROCEDURE

Place the ricotta, eggs, lemon rind, parmesan, flour, salt and pepper in a medium bowl and mix to combine.

Heat the oil in a large non-stick frying pan over high heat.

Cook tablespoons of the mixture, in 3 batches, for 2–3 minutes each side or until golden.



DISH PREPARATION

Gently toss with the pesto and sprinkle with extra parmesan to serve.


 

 

 
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