Tasty ricotta fritters, crispy on the outside and fluffy on the inside, are constraste perfectly with a fresh tomato salad. Add your choice of protein – poached eggs, smoked salmon or prosciutto – to the side or enjoy them as they are.
1.To make tomato salad, place both tomatoes and salad leaves in a bowl. Combine remaining ingredients in a small bowl; add dressing to salad and toss to combine. Season to taste.
2.Place ricotta, parmesan, flour, thyme, lemon rind and beaten egg in a medium bowl; season. Mix well to combine.
3.Beat egg white in a small bowl with an electric mixer until firm peaks form. Gently fold egg white through ricotta mixture. Shape ¼-cup quantities of ricotta mixture into eight fritters. Dust fritters with extra flour to lightly coat.
4.Heat oil in a large non-stick frying pan over medium heat. Cook fritters, in two batches, for 3 minutes each side or until browned. Keep warm.
5.If your choice of protein is eggs, to poach them, half-fill a large deep frying pan with water; add 2 teaspoons vinegar. Bring to the boil. Break 1 egg into a small bowl or cup. Swirl the boiling water to create a whirlpool, then slide the egg into the pan. Repeat with remaining eggs. Return water to the boil. Cover the pan, then turn off the heat; stand for 4 minutes or until a light film of egg white sets over the yolks. Remove eggs with a slotted spoon to paper towel to drain.
6.Serve fritters with tomato salad and chosen protein.
It’s important to use very fresh free-range eggs as they will keep their shape better in the water.