Foodtube
40 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
3 cloves of garlic
1 fresh red chilli
400g 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 and freshly ground black pepper
½ a bunch of fresh flat-leaf parsley
For the fritters:
400g quality ricotta
1 tablespoon plain flour
1 large free-range egg
1 lemon
40g Parmesan cheese
1 whole nutmeg, for grating
Method
These gorgeous fritters make for a delicious starter or light bite – you'll love them
- 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.
- 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.
- 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.
- 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.
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