Ricotta Fritters with Garlic and Chilli Wild Mushrooms

Like little clouds of deliciousness, these ricotta fritters are super light and fluffy. With a little hint of lemon zest and a good crack of black pepper, they're the perfect bite to eat. Served here with sautéed wild mushrooms (available at most supermarkets these days) infused with plenty of garlic and chilli.

Ideal for a starter or a light lunch, these are really easy to make but look super impressive. If you didn't fancy mushrooms, you could simply serve them with a green salad or even a tomato sauce for dipping in.

Ricotta Fritters with Garlic and Chilli Wild Mushrooms

Serves 4

oil

3 garlic cloves

1 fresh red chilli 

400g mixed wild mushrooms 

1 tsp dried mixed herbs

sea salt and freshly ground black pepper

For the fritters:

400g quality ricotta 

1 tbsp plain or rice flour 

1 large free-range egg 

1 lemon

Peel and finely slice the garlic, finely slice the chilli, then roughly tear the mushrooms. Add a drizzle of oil to a large non-stick frying pan over a medium-high heat. Add the garlic and chilli and fry for 1 minute.

Then add the mushrooms and sprinkle over the dried herbs. Season with salt and pepper, add 100ml of boiling water, then cook for 8 to 10 minutes, or until softened. 

Meanwhile, make the fritters. Place the ricotta into a large bowl and beat until smooth. Add the flour, egg and a few gratings of lemon zest. Finely grate in the Parmesan, season really well with salt and pepper and mix well to combine. 

Heat a good splash of oil in a medium pan over a medium heat, then add heaped tablespoons of the mixture (you’ll need to do this in batches), making sure you space them out nicely. Cook for 5 to 6 minutes, or until golden and cooked through, turning halfway, then transfer to a plate. 

Squeeze the lemon juice over the mushrooms and toss well. Season to taste with salt and pepper then divide between plates, top with the fritters and enjoy.