Almond-crusted prosciutto and ricotta fritters

The sweet-savoury flavour of the prosciutto gently spreads through the ricotta in these airy fritters.

Almond crusted prosciutto and ricotta fritters. Credit: Luca's Key Ingredient

• serves

  6

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 2 eggs, lightly beaten
• 400 g fresh ricotta
• 100 g self-raising flour
• 1 tsp baking powder
• 80 g parmigiano reggiano (parmesan), grated (preferably 24 months old)
• 40 g prosciutto di parma, 0.5cm diced
• Salt and pepper
• 1 litre frying oil
• 100 g flaked almonds, roughly chopped
• 100 g fresh tomato basil chilli jam or any similar jam of your liking
  

Instructions

1. Whisk eggs in a large bowl, then add ricotta and stir well. Add flour, baking powder and stir well. Then add parmigiano and prosciutto, season with salt & pepper to taste.
2. Heat oil to 175°-180°C. Then shape fritters into small round balls of around 3-4cm in diameter then roll them onto the chopped almonds.
3. Fry fritters in small batches to avoid oil dropping in temperature. Cook for 2-3 minutes on each side or until golden in colour. Remove fritters from the oil and drain on a paper towel.
4. Serve with chilli jam on the side and additional grated parmigiano reggiano on top (optional).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.