Savoury ricotta and greens fritters

Savoury ricotta and greens fritters
  • Serves icon Serves 4
  • Time icon Hands-on time 1 hour

You can make Debbie Major’s fritters with other greens, such as swiss chard, spinach, curly kale, broccoli or sprouting broccoli. Serve hot with the tomato sauce, and garlic and dill yogurt.

Nutrition: per serving

Calories
524kcals
Fat
33.3g (12.3g saturated)
Protein
25.7g
Carbohydrates
27.2g (12g sugars)
Fibre
6.3g
Salt
1.9g
Calories
524kcals
Fat
33.3g (12.3g saturated)
Protein
25.7g
Carbohydrates
27.2g (12g sugars)
Fibre
6.3g
Salt
1.9g

Ingredients

For the fritters

  • 375g greens
  • Oil for deep-frying
  • 75g plain flour
  • ¾ tsp baking powder
  • ½ tsp freshly grated nutmeg
  • ¾ tsp salt
  • 2 large organic free-range eggs
  • 375g fresh ricotta
  • 40g pecorino or parmesan (or vegetarian alternative), grated

For the tomato sauce

  • 1 tbsp olive oil
  • 2 fat garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes

For the garlic and dill yogurt 

  • 200g full-fat or greek yogurt
  • 20g fresh dill, leaves chopped
  • 2 fat garlic cloves, crushed

You’ll also need… 

  • Digital probe thermometer

Method

  1. For the tomato sauce, put the 1 tbsp oil and garlic in a medium pan set over a medium-high heat. As soon as the garlic is sizzling, add the tomatoes, stir and leave to simmer until thickened slightly to a good sauce consistency (30-40 minutes). Taste and season with salt and pepper, then keep warm.
  2. For the garlic and dill yogurt, mix everything together in a small bowl, taste and add salt. Cover and chill until needed.
  3. For the fritters, heat the oven to 150°C/130°C fan/gas 2. Boil a pan of water and cook the greens for 3-4 minutes until tender. Drain, refresh under cold water, then press out as much of the excess water as you can (wrap in a clean tea towel or J-cloth, if you want). Tip onto a board and coarsely chop. Half-fill a deep saucepan with oil and heat until the temperature reads 180°C on a digital probe thermometer. (If you don’t have a probe thermometer, heat the oil until a cube of bread turns golden 60 seconds after being added to the pan.)
  4. Meanwhile, sift the flour, baking powder, nutmeg and salt into a mixing bowl. Add the eggs and whisk together to form a smooth batter. Stir in the ricotta, parmesan and cooked greens.
  5. Using 2 dessertspoons, shape the mixture into egg shapes and drop carefully into the hot oil. Make 6-7 fritters at a time. Fry for 3 minutes, flipping them halfway through, until puffed up, golden brown (they will go darker at the edges) and cooked through. Using a slotted spoon, lift onto a baking tray lined with lots of kitchen paper and keep hot in the oven while you cook the rest. Serve hot with the tomato sauce and garlic and dill yogurt.

delicious. tips

  1. Make the tomato sauce up to 48 hours in advance and keep covered in the fridge.

    Make the fritter batter, without the greens, up to 24 hours in advance. Just before frying, stir in the chopped boiled greens.

    The yogurt will also keep for 24 hours, but stir in the dill just before serving.

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