How to Cook Ricotta Fritters With Courgette Salad And Tomato Dip

Serves: 4

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients needed to make Ricotta Fritters With Courgette Salad And Tomato Dip:

For the fritters:

• 400 gm ricotta cheese
• 40 gm Parmesan cheese
• 1 heaped tbsp all purpose flour
• 1 lemon
• 1 large egg
• Splash of balsamic vinegar
• 1 whole nutmeg, grated
• Olive oil, as required

For the dip:

• 700 gm passata
• 2 garlic cloves, peeled
• 4 anchovy fillets
• 25 gm porcini mushrooms, dried
• 8 black olives, pitted
• 1 red chili, dried
• ½ bunch fresh basil, leaves picked

For the salad:

• 400 gm green baby courgettes, grated
• 1 fresh red chili, finely chopped
• ½ bunch fresh mint, leaves picked
• 1 tbsp extra virgin olive oil
• 1 lemon

Cooking instructions for Ricotta Fritters With Courgette Salad And Tomato Dip:

• Soak the mushrooms in a bowl with boiling water and set aside.
• Whisk the egg in a large bowl, along with both kinds of cheese and ¼ of the grated nutmeg.
• Grate the zest of lemon into it, spoon in the flour and fold them together until well combined into a smooth mixture with minimal lumps.
• Heat a tbsp of olive oil in a skillet and place 8 large splodges of cheese mixture into it, with the help of a spoon.
• Fry them for several minutes, flipping them over carefully, until they turn crispy golden brown.
• Throw in the anchovy fillets in a casserole and drizzle a tbsp of olive oil over them.
• Crush and scatter the dried chili into the dish and mash the garlic into it.
• Drain out the mushrooms and chop them roughly.
• Toss them into the casserole, along with ½ of its soaking water and pour in the passata.
• Sprinkle a dash of seasonings across it and cook the mixture until it starts boiling.
• Mash the olives into it and stir it into the simmering mixture.
• Chop few basil leaves and fold it into the sauce; remove from heat and set aside
• To make the salad, toss the grated courgettes in a bowl, along with a dash of seasonings, a lashing of olive oil and freshly squeezed out juice of the lemon, until well coated.
• Add the mint leaves as well as the chopped chili and toss further until they mix well.
• To serve, spread the sauce at the centre of serving plates and place the cheese fritters on top.
• Drizzle a splash of vinegar over them and garnish with rest of the basil leaves.
• Serve warm alongside the courgette salad.

Image credit: Wikimedia Commons

Last Updated on March 18, 2013 by