When it comes to weeknight meals, we like to stick to one simple rule; the faster (and tastier!), the better. That’s why we love Donna Hay’s effortless ricotta and parmesan fritter recipe. It requires nothing more than tossing all of the ingredients in a big bowl, and cooking. Not to mention, they’re absolutely delicious.
Ricotta and parmesan fritters with pesto
2 cups (480g) firm fresh ricotta+
3 eggs, lightly beaten
1 teaspoon finely grated lemon rind
½ cup (40g) finely grated parmesan, plus extra to serve
sea salt and cracked black pepper
¼ cup (60ml) extra virgin olive oil
½ cup (130g) store-bought basil pesto
Place the ricotta, eggs, lemon rind, parmesan, 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. Gently toss with the pesto and sprinkle with extra parmesan to serve. Serves 4.
+ Firm fresh ricotta is available from the deli section of supermarkets.
Try this: Add extra herby flavour with fresh basil leaves.
Recipe courtesy of Donna Hay Magazine
The latest Donna Hay Magazine is filled with best shortcut recipes for busy weeknights, one-pan desserts and melt-and-mix cakes.