Ricotta fritters with beetroot relish and hot-smoked trout

Name: Ricotta fritters with beetroot relish and hot-smoked trout
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 3 eggs, separated; 240g ricotta; 40.00 ml parmesan, grated; 50g plain flour; 30g Australian Butter Unsalted, melted, plus extra to fry; 82.50 ml fresh chives, chopped; 82.50 ml fresh chervil, chopped; 82.50 ml flat-leaf parsley leaves, chopped; 300g hot-smoked trout or salmon fillets, skin removed, flaked; Beetroot relish, to serve; Alfalfa sprouts, to serve; Watercress, to serve

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20m

Ricotta fritters with beetroot relish and hot-smoked trout

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Create these gourmet fritters for a wonderful spring time dining experience.

3 eggs, separated
1 cup (240g) fresh ricotta
2 tablespoons parmesan, grated
1/3 cup (50g) plain flour
30g Woolworths Australian Butter Unsalted, melted, plus extra to fry
1/3 cup fresh chives, chopped
1/3 cup fresh chervil, chopped
1/3 cup flat-leaf parsley leaves, chopped
300g hot-smoked trout or salmon fillets, skin removed, flaked
Beetroot relish, to serve
Alfalfa sprouts, to serve
Watercress, to serve

Method

1.

Combine egg yolks, ricotta, parmesan, flour, melted butter and herbs in a bowl. Season and beat with a spoon to combine.
2.

Place the eggwhites in a separate bowl with a pinch of salt. Whisk until soft peaks form, then fold, 1 spoonful at a time, into the ricotta mixture until just combined.
3.

Heat a little extra butter in a frypan over medium-high heat. Add spoonfuls of the mixture to the pan to make four 8cm fritters. Cook for 1-2 minutes each side until golden, then transfer to a plate, and cover with foil to keep warm. Repeat with remaining batter to make 8 fritters.
4.

Serve fritters topped with trout, beetroot relish, sprouts and watercress.