Ricotta and spinach fritters
These tasty ricotta and spinach fritters are perfect for party or picnic nibbles. They are gluten-free and low-carb too! The original recipe had grated nutmeg in it, but I’ve substituted it with chilli flakes to give it a bit more edge. I served the fritters withchilli jam, but smoked salmon, Parma ham, chutney etc would also make nice and easy toppings.
Ingredients
Method
- Blanch the spinach then rinse with cold water. Squeeze out the excess water, then chop it up finely.
- Mix the ricotta with the gram flour and lemon zest. Add the spinach and nutmeg or chilli flakes. Mix well.
- Oil a frying pan and add dollops of the mixture. Using the bottom of a spoon, flatten them down slightly. After a couple of minutes turn them over and cook until golden on each side.
- Serve warm or at room temperature.