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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 125 g ricotta
  • 1 large egg
  • zest of 1 lemon
  • 250 g spinach
  • 50 g gram flour or fine polenta

Method
 

  1. Blanch the spinach then rinse with cold water. Squeeze out the excess water, then chop it up finely.
  2. Mix the ricotta with the gram flour and lemon zest. Add the spinach and nutmeg or chilli flakes. Mix well.
  3. 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.
  4. Serve warm or at room temperature.