Put contents into a mixing bowl and knead until it forms a sticky dough.
Measure 40 – 50g of dough and roll into a ball. Repeat until all of mixture has been used.
Heat approx. 100 mil of rice bran oil in a frypan until hot. Place ricotta balls into the frypan and press with an eggflip to flatten into 1 1/2cm high fritters.
Cook until browned on both sides, ensuring that they are cooked through.
Capsicum Sauce – Add ingredients to a saucepan, bring to the boil then simmer until capsicums are soft and the liquid has reduced. This should take about 20 minutes. After cooked, blend using a stick blender until it is a smooth consistency. Use as a dipping sauce for your fritters, or bottle and store in the pantry for up to 4 weeks.