Donna Hay's quick and easy fritter recipe

Minimum ingredients, maximum flavour.

When it comes to weeknight meals, we like to stick to one simple rule; the faster (and tastier!), the better. That’s why we love Donna Hay’s effortless ricotta and parmesan fritter recipe. It requires nothing more than tossing all of the ingredients in a big bowl, and cooking. Not to mention, they’re absolutely delicious.
 

Ricotta and parmesan fritters with pesto

Ingredients:

2 cups (480g) firm fresh ricotta+

3 eggs, lightly beaten

1 teaspoon finely grated lemon rind

½ cup (40g) finely grated parmesan, plus extra to serve

sea salt and cracked black pepper

¼ cup (60ml) extra virgin olive oil

½ cup (130g) store-bought basil pesto

Method:
Place the ricotta, eggs, lemon rind, parmesan, salt and pepper in a medium bowl and mix to combine. Heat the oil in a large non-stick frying pan over high heat. Cook tablespoons of the mixture, in 3 batches, for 2–3 minutes each side or until golden. Gently toss with the pesto and sprinkle with extra parmesan to serve. Serves 4.
+ Firm fresh ricotta is available from the deli section of supermarkets.
Try this: Add extra herby flavour with fresh basil leaves.


Recipe courtesy of Donna Hay Magazine

Donna Hay Magazine, fritter recipe

The latest Donna Hay Magazine is filled with best shortcut recipes for busy weeknights, one-pan desserts and melt-and-mix cakes.

Shop → Donna Hay Magazine “The Fast Issue”

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