Ricotta Fritters ‘alla Puttanesca’

Method

1

Mix ricotta and eggs and stir well until combined. Add capers, olives and anchovies. Then add flour and baking powder. Stir, then chill in the fridge for 10 minutes.

2

Heat oil in a large, shallow pan to 170-180°C. Spoon a heaped tablespoon of the chilled fritter mixture into the oil at the edge of the pan (this is where the oil is hottest).

3

Repeat, but only do a few fritters at a time. Shallow-fry for 4-5 minutes, until cooked through. Drain on a paper towel. Allow the oil to reheat between batches. Repeat until you run out of the mixture.

4

Bring to a simmer Fresh Basil sugo and set aside.

5

Serve fritters in a bowl, lay first a layer of hot fresh basil sugo, place 3 fritters in each bowl, and dust fritters with grated Parmigiano Reggiano and micro basil leaves.

Prep Time15 minsCook Time8 minsYields6 Servings

Chef Luca Ciano's Ricotta Fritters ‘alla Puttanesca’

CategoryDifficultyBeginner

Ingredients

 400 g fresh ricotta
 2 eggs, whisked
 100 g self-raising flour
 1 tsp baking powder
 1 ½ tbsp baby capers
 6 'Delicius’ Sicilian anchovies, roughly chopped
 10 monini Leccino Olives, roughly chopped
 ½ jar Fresh Basil sugo, ‘Chef Luca Ciano’
 1 l frying oil, half Monini grapeseed oil and half Monini Classico
 250 ml extra Virgin olive oil, Monini classico
 50 g parmigiano Reggiano, grated with Microplane
 basil micro herb or fresh basil
 salt and pepper

Ingredients

 400 g fresh ricotta
 2 eggs, whisked
 100 g self-raising flour
 1 tsp baking powder
 1 ½ tbsp baby capers
 6 'Delicius’ Sicilian anchovies, roughly chopped
 10 monini Leccino Olives, roughly chopped
 ½ jar Fresh Basil sugo, ‘Chef Luca Ciano’
 1 l frying oil, half Monini grapeseed oil and half Monini Classico
 250 ml extra Virgin olive oil, Monini classico
 50 g parmigiano Reggiano, grated with Microplane
 basil micro herb or fresh basil
 salt and pepper
Ricotta Fritters ‘alla Puttanesca’
IngredientsDirections