Today’s recipe is slightly more indulgent than usual, there is a lot of cheese involved (my favourite). In fact it is the perfect treat for a meat free Monday (or whichever day of the week you choose to forgo meat). But don’t be deceived – the fritters are very filling.
It is adapted from a Jamie Oliver recipe, where he serves the fritters with a courgette salad. I added my standard roasted vegetables instead, but the full recipe is here if you want to give it a go.
The combination of porcini mushrooms, anchovies and tomatoes makes for a deliciously rich sauce that would also be perfect for pasta (I plan to give that a go myself soon).
These little critters would also be a fantastic starter, you would only need one or two with the sauce. They are a pretty impressive crowd pleaser.
For the sauce
- 25 g dried porcini mushrooms
- 4 anchovy fillets
- A sprinkle of chilli flakes
- 2 cloves of garlic
- 700g passata
- ½ a bunch of fresh basil
For the fritters
- 1 large free-range egg
- 400 g ricotta cheese
- 1 whole nutmeg, for grating
- 1 lemon
- 40 g Parmesan cheese
- 1 heaped tablespoon plain flour
- olive oil
- balsamic vinegar
Put the porcini into a mug and cover with boiling water.
Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.
Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 dollops of the mixture, turning carefully when nice and golden. My one piece of advice here would be to keep the dollops relatively small, it makes them easier to flip.
Put the anchovies and 1 tablespoon of olive oil into the casserole pan, add the chilli, and squash in the unpeeled garlic through a garlic crusher.
Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil.
Chop and add the basil to the sauce.
Place the fritters on top of the sauce, then drizzle with balsamic and serve.
And voila, a deliciously different midweek meal treat!