Ricotta fritters with tomato salad

Crispy and light fritters with a fresh salad.

  • 30 mins cooking
  • Serves 4
  • Print
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.
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  • 500 grams fresh firm ricotta
  • ¼ cup (20g) finely grated parmesan
  • ¼ cup (35g) plain flour
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon finely grated lemon rind
  • 1 egg, beaten lightly
  • 1 egg white
  • 2 tablespoons olive oil
Tomato salad
  • 2 ripe tomatoes (300g), cut into wedges
  • 400 grams heirloom cherry tomatoes, halved
  • 100 grams mixed salad leaves
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 small clove garlic, chopped finely
  • 4 eggs (see tip) OR
  • 50 grams smoked salmon slices OR
  • 50 grams prosciutto slices


  • 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.

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