Ingredients:

  • 1 cup (250g) whole milk ricotta cheese (strained/dry)
  • 1/2 cup (50g) all-purpose flour
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large (50g) egg, lightly beaten
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1/4 tsp (1.5g) ground nutmeg
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 3 tbsp (42ml) extra virgin olive oil

Instructions:

  1. Combine the strained ricotta and beaten egg in a medium mixing bowl. Stir until the mixture is smooth and homogeneous.
  2. Fold in the Parmesan, flour, chopped parsley, nutmeg, salt, and pepper. Mix until just combined. Note: Overmixing makes the fritters tough and rubbery
  3. Heat the olive oil in your skillet over medium high heat.
  4. Test the oil by dropping a tiny piece of batter into the pan. It should sizzle immediately.
  5. Scoop 2 tablespoons of batter per fritter and drop them into the oil.
  6. Gently flatten them into disks using the back of your spoon.
  7. Fry for 3-4 minutes per side until they reach a deep golden brown color.
  8. Use a slotted spatula to lift them from the oil.
  9. Transfer them to a paper towel lined plate. Note: This removes excess oil so the crust stays crisp
  10. Let them rest for 2 minutes before serving.