Ricotta Fritters

• Produce

  • 1 Lemon

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tbsp Flour
  • 1/4 tsp Nutmeg - badia brand under one dollar

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1/4 cup Parmesan cheese

• Other

  • 1½ cups ricotta - use a brand like Calabro that is dryer and your result will be better

Found on bariatriceating.com

Description

Ingredients

• 1½ cups ricotta - use a brand like Calabro that is dryer and your result will be better
• 1 large egg
• ¼ teaspoon freshly grated nutmeg - Badia brand under one dollar for 3 whole nutmegs
• 1 lemon for zesting
• ¼ cup Parmesan cheese
• 2 tablespoons flour
• sea salt and freshly ground black pepper
• olive oil

Directions

• Blend the ricotta, egg, nutmeg, ½ teaspoon lemon zest, Parmesan, flour, ½ teaspoon salt and a few grinds of black pepper until a thick batter forms.
• Heat 1 tablespoon olive oil in a nonstick skillet over medium high heat and use a big spoon to make dollops of mixture in the pan - I like to make many, small fritters as they are easier to flip over. Cook for 1 to 2 minutes, peek under the edge and if nicely browned, carefully turn and cook on other side until softly firm to touch and golden brown.
• Serve plain or with a minced grape tomato salad with olive oil and balsamic.