Simple Ricotta Fritters with Marinara Sauce

Simple Ricotta Fritters with Marinara Sauce

Adapted from Jamie Oliver

Ingredients

Serves 4

Fritters

1 large egg

2 cups / 14.1 oz / 400 gr ricotta cheese

Zest of 1 lemon

½ cup / 1.4 oz / 40 gr grated Parmesan cheese

1 tablespoon almond flour*

¼ teaspoon ground nutmeg

½ teaspoon baking powder

* alternatively you can use gluten-free flour (or whole wheat flour)

Marinara Sauce

1 (28 oz / 800 gr) can whole peeled tomatoes (I used Muir Glen)

4 tablespoons extra-virgin olive oil

2 garlic cloves,

1 small dried whole chile, or a pinch crushed red pepper flakes (optional)

1 teaspoon fine grain sea salt

1 large fresh basil sprig

Fresh ground pepper to taste

Chopped fresh basil

Kalamata olives

Lemon wedges

Directions

Crack the egg into a large bowl, add ricotta, ground nutmeg, lemon zest, baking powder, grated Parmesan, and almond flour. Mix until well combined.

Heat a nonstick frying pan over low heat and grease it with oil.

To make fritters, drop 2 heaping tablespoons of ricotta mixture and gently spread it a bit with the back of the spoon, cover with a lid and cook for about 2 minutes until nice and golden.

With the help of a large spatula gently flip the fritter and cook covered for 2 minutes on the other side. Transfer to a plate to cool.

I recommend making 2 - 3 fritters at a time maximum. They tend to break quite easily as they cook so you need to be extremely careful when flipping them and it’s better to have only a few to watch.

To make the marinara, pour tomatoes (including the juice) into a large bowl and crush with your hands.

Heat olive oil in a large skillet over medium heat. When it is hot, add garlic. As soon as garlic is sizzling (do not let it brown), add the tomatoes with the juice, whole chile or red pepper flakes (if using) and salt. Stir.

Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce.

Simmer sauce until thickened, about 15 to 20 minutes. Discard basil and chile (if using). Taste and adjust seasoning.

To serve, place ricotta fritters on top of the sauce, then scatter with chopped fresh basil (or parsley), kalamata olives, and serve with lemon wedges.