Easy recipe Ricotta And Basil Fritters Recipe

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five hundredg fresh ricotta (Recipes by ingridients ricotta) cheese one/two cup drained semi-dried tomatoes, finely chopped one/two cup basil leaves, finely shredded one garlic clove, crushed two eggs, lightly beaten one third plain flour, sifted one quarter cup olive oil sixtyg baby rocket one large Lebanese, cucumber (Recipes by ingridients cucumber) halved lengthways, sliced one tablespoon balsamic (Recipes by ingridients balsamic) vinegar (Recipes by ingridients vinegar) one tablespoon extra-virgin olive oilStep one Preheat oven to one hundred and sixtyC. Place, ricotta (Recipes by ingridients ricotta) tomatoes, basil, garlic and eggs in a bowl. Mix until well combined. Ricotta And Basil Fritters Recipe. Stir in flour. Season with salt and pepper. Ricotta And Basil Fritters Recipe. Step two Heat half the oil in a large, non-stick frying pan over medium heat. Using one quarter cup of mixture per fritter, spoon mixture, three fritters (Recipes by ingridients fritters) at a time, into hot oil. Ricotta And Basil Fritters Recipe. Cook for three minutes each side or until golden and firm to touch in the centre, adding remaining oil as required. Transfer to a wire rack over a baking tray lined with paper towel, to drain. Keep warm in oven while cooking remaining. fritters (Recipes by ingridients fritters) Step three Combine rocket and cucumber (Recipes by ingridients cucumber) in a bowl. Ricotta And Basil Fritters Recipe. Whisk, vinegar (Recipes by ingridients vinegar) oil and salt and pepper in a jug. Drizzle over salad. Divide fritters (Recipes by ingridients fritters) and rocket salad among plates. Serve. Ricotta And Basil Fritters Recipe.