Method
Whisk eggs in a large bowl, then add ricotta and stir well. Add flour, baking powder and stir well. Then add Parmigiano Reggiano and Prosciutto di Parma, season with salt & pepper to taste.
Heat oil to 175-180C. Then shape fritters into small round balls of around 3-4cm in diameter then roll them onto the chopped almonds.
Fry fritters in small batches to avoid oil dropping in temperature. Cook for 2-3 minutes on each side or until golden in colour. Remove fritters from the oil and drain on a paper towel.
Serve with chilli jam on the side and additional grated Parmigiano Reggiano on top.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Whisk eggs in a large bowl, then add ricotta and stir well. Add flour, baking powder and stir well. Then add Parmigiano Reggiano and Prosciutto di Parma, season with salt & pepper to taste.
Heat oil to 175-180C. Then shape fritters into small round balls of around 3-4cm in diameter then roll them onto the chopped almonds.
Fry fritters in small batches to avoid oil dropping in temperature. Cook for 2-3 minutes on each side or until golden in colour. Remove fritters from the oil and drain on a paper towel.
Serve with chilli jam on the side and additional grated Parmigiano Reggiano on top.
