Ricotta Fritters With Spinach Salad - cooking recipe

Ingredients

None None FOR THE RICOTTA FRITTERS
2 cups ricotta cheese
1/2 cup finely grated Parmesan cheese plus additional to serve
1 None egg
1 tbsp flour
1/2 cup dried breadcrumbs
1/4 cup vegetable oil
None None FOR THE SPINACH SALAD
8 oz grape tomatoes, halved
3 oz baby spinach leaves
1/4 cup Kalamata olives
1/2 None red onion, thinly sliced
2 tbsp olive oil
1 tbsp red wine vinegar

Preparation

For the fritters, mix cheeses, egg and flour in a bowl. Season to taste. Shape into 12 patties. Coat in the breadcrumbs. Refrigerate for 30 mins.
Heat 2 tbsp of the oil in a large skillet on high heat. Cook half the fritters for 2-3 mins each side or until golden. Drain on paper towels and keep warm in a low oven. Repeat with remaining oil and fritters.
For the spinach salad, toss tomatoes, spinach, olives and onion in a large bowl. Mix oil and vinegar and drizzle over salad. Serve the fritters, sprinkled with the additional Parmesan cheese, and accompanied with Spinach Salad.