So delicious & whilst they are deep fried, these fritters were not greasy. The use of ricotta & eggs make them light & fluffy, whilst chunky pieces of feta adds tangy cheesy flavour. The recipe made enough for 2 mains and 3 lunches. It did take a while to cook them all so I stopped half way to eat some ( with tomato salad) and then finished what went on to become lunches. Ottolenghi's advice to make a sour cream sauce is one I adapted by using yoghurt with lemon zest & mint. This recipe is in the "Brunch" chapter but could really be breakfast, lunch or dinner.
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