Ricotta Fritters


  • 400g fresh ricotta
  • 2tspn stock powder to season (Or salt & pepper)
  • 100g blanched, chopped spinach
  • 150g plain flour

Capsicum Sauce

  • 2 large red capsicums diced
  • 1 cup white vinegar
  • 1 cup sugar


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.


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