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Ricotta & Parmesan fritters

Ricotta & Parmesan fritters

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Ricotta & Parmesan fritters

With garlicky wild mushrooms

With garlicky wild mushrooms

Serves 4

Cooks In40 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 279 14%

  • Fat 20g 29%

  • Saturates 11g 55%

  • Sugars 2.7g 3%

  • Protein 17.7g 35%

  • Carbs 7.6g 3%

Of an adult's reference intake


  • 3 cloves of garlic
  • 1 fresh red chilli
  • 400 g mixed wild mushrooms , such as blewit, chanterelle, oyster and chestnut, cleaned
  • olive oil
  • 1 small knob of unsalted butter
  • 4 sprigs of fresh thyme
  • sea salt
  • freshly ground black pepper
  • ½ bunch of fresh flat-leaf parsley
  • For the fritters:
  • 400 g quality ricotta
  • 1 tablespoon plain flour
  • 1 large free-range egg
  • 1 lemon
  • 40 g Parmesan cheese
  • 1 whole nutmeg , for grating


  1. Peel and finely slice the garlic, finely slice the chilli, then roughly tear the mushrooms. Add the olive oil, butter and garlic to a large non-stick frying pan over a medium-high heat. Fry for 1 minute, add the mushrooms and chilli, then pick in the thyme leaves. Season with salt and pepper, add 100ml of boiling water, then cook for 8 to 10 minutes, or until softened.
  2. 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 and ¼ of a nutmeg, season with salt and pepper and mix well to combine.
  3. Heat a good splash of olive 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.
  4. Pick, roughly chop and add the parsley leaves to the mushrooms, add a squeeze of lemon juice and toss well. Divide between your plates, top with the fritters and enjoy.

Watch the video: Homemade Gnocchi with Peas and Parmesan - Gordon Ramsay


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