RICOTTA FRITTERS WITH HEIRLOOM SALAD

who doesn’t like a fritter every now and then? these ricotta fritters will not disappoint!

makes 10 servings

Ingredients:
• 3/4 cup self rising flour
• 2 cups ricotta cheese
• 2 egg whits
• 3 heirloom tomatoes chopped
• 2/3 cups fresh basil chopped
• 1 sprig fresh dill
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper to taste

• In a large bowl combine 2 cups ricotta cheese with 3/4 cups self rising flour. stir in chopped basil and mix batter until evenly dispersed or a similar consistency to pancake batter. Add salt and pepper to taste. In a small bowl beat two egg whites until soft peaks form (an electric beater will save you a lot of time). Set aside. Set a nonstick pan on medium heat and pour 2 tablespoons olive oil. Make a small dollop with the palms of your hand with the riccota batter and dip it in the egg whites. Flatten slightly and place onto the heated olive oil. Cook for 3 minutes on each side or until browned. Repeat process until finished.

For the salad: In a medium sized bowl combine the 3 chopped heirloom tomatoes with 2 tablespoons of olive oil, 1 sprig of dill finely chopped, 2 tablespoons balsamic vinegar, and salt and pepper to taste. Serve together and garnish both dishes with basil.

photos and styling by: ivan solis