Ricotta fritters with tomato sauce
- 500g fresh whole milk ricotta
- 3-4 tbs fine instant polenta
- 2 tbs. plain flour
- 1 egg, whisked
- 1 small handful of fresh grated pecorino
- Juice and zest of 1 lemon
- 80mL olive oil
- 2 cloves of garlic
- 1 x 410g can crushed tomatoes
- ½ tsp cinnamon
- ½ tsp clove
- 1 bay leaf
- Pinch of salt and pepper
- 3 sprigs of mint, to serve
Heat half the oil in a pot and add the garlic. Once it starts to turn golden brown, add the tomato and season with salt and pepper. Now add the spices and bay leaf and cook for 15 minutes.
In a bowl combine the ricotta, polenta, egg, pecorino and lemon zest. Heat 2 tbsp of olive oil in a large pan. Place tablespoon-size dollops of the ricotta mixture in to the oil and fry for two minutes on each side or until golden all over. Drain on paper towel.
Serve the ricotta fritters with the sauce, freshly torn mint and a squeeze of lemon.
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