Скачать или смотреть Warrigal Greens & Ricotta Fritters

Light and fluffy, these Warrigal Greens & Ricotta Fritters (RECIPE BELOW) are a guaranteed crowd-pleaser. Whip them up for a quick and easy snack.

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Warrigal Greens & Ricotta Fritters
Recipe by SAKGF with Michael Weldon

Makes 30
Prep 10 mins
Cooking 20 mins

500g Warrigal greens, English spinach or baby spinach leaves
5 eggs
600g ricotta
6 spring onions, thinly sliced
1 lemon, zested
225g self-raising flour
Pinch of salt
Sunflower oil, to shallow-fry

1. Bring a saucepan of water to the boil over medium heat. Cook the Warrigal greens or spinach for 1-2 mins or until just wilted. Refresh under cold water. Drain well, squeezing any excess liquid from the greens or spinach leaves. Roughly chop.
2. Place the eggs and ricotta in a large bowl. Whisk until just combined. Add the greens or spinach, spring onion and lemon zest. Stir to combine. Add the flour and salt and stir to combine.
3. Heat ¼ cup (60ml) of oil in a large frying pan over medium-high heat. Use 2 spoons to transfer small portions of the ricotta mixture into the pan. Cook, in batches, for 3 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining ricotta mixture and more oil. Serve warm or at room temperature.
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