This is a quick, vegetarian supper that you can whip up in minutes and tastes delish. After the success of my courgette fritters I have become a bit fritter-obsessed so when I saw Jamie making these on his 15 minute meals I was just desperate to give them a go…
This will serve 3 people, and first thing you have to do is make a tomato sauce. You can jazz this up as much or as little as you like. Last night we just went for passata, onion, garlic and lots of fresh basil, but feel free to add chillies, mushrooms, stock, red wine or whatever else you might fancy.
For the fritters you need:
- 1 tub of 250g ricotta
- 1 tbsp of plain flour
- grated zest of 1 lemon
- small handful of grated parmesan
- 1 egg
First thing to do is make your tomato sauce. Soften your onion in some olive oil and then add the garlic, before tipping in the passata, lots of seasoning and a large handful of freshly chopped basil. Leave to simmer and reduce.
Meanwhile combine all the ingredients for the fritters and give it a bit of a beat so it forms a smooth mixture. Heat a tbsp of olive oil in a frying pan and then dollop spoonfuls of the mixture into the pan.
Fry for about 5 mins on quite a low heat before flipping and frying for another 3-4.
Serve with the tom sauce and fresh basil, a grating of parmesan and a green salad… preferably outside and with plenty of wine too! A perfect evening spent with gal pals.