Ingredients:
250 g ricotta cheese
1 large eggs, lightly beaten
6 tablespoons self-raising flour
6 tablespoons milk
1 bunch spring onions, finely sliced
2 tablespoons fresh coriander, chopped
sunflower oil, for shallow frying
salt & freshly ground black pepper
1 cup creme fraiche, to serve
2 ripe ripe but not soft avocados
1 small red onions, diced
1 limes, juice and zest of, grated
1/2-1 red chilies, seeded and finely chopped, to taste
225 g tomatoes, peeled, seeded and diced
2 -3 tablespoons mixed fresh mint, and coriander
1 pinch caster sugar
1 -2 teaspoon Thai fish sauce ( nam pla)
fresh coriander sprigs
lime wedges
Directions:
THE SALSA: Peel, stone and dice the avocados. Place in a bowl with the red onion, lime rind and juice. Add chilli, to taste (or sweet red pepper if you don’t like spicy food), the tomatoes, mint and coriander. Season with salt, freshly ground black pepper, sugar and Thai fish sauce (omit this if you don’t like spicy food). Mix well and set aside for 30 minutes.
THE FRITTERS: Beat the ricotta until smooth, then beat in the egg and flour, then the flour, to make a smooth, thick batter. Then beat in the spring onions and coriander and season with salt and freshly ground black pepper. Heat the oil in a non-stick pan over a medium heat. Add spoonfuls of the batter mixture to make fritters (about 7.5 centimetres or 3″ across) and lightly saute for about 4-5 minutes on each side until the batter mixture has set and is a golden brown.
SERVING: Taste the salsa and adjust the seasoning, adding more lime juice and/or sugar to taste. Serve the fritters with the salsa and dollops of creme fraiche. Garnish with coriander sprigs and lime wedges.
Servings: Serve
Time preparation: 20 min.
Time total: 35 min.