Asparagus & Ricotta Fritters

Asparagus is at its peak and British people are lucky enough to have some of the best on their doorstep, in the Wye Valley. Make these Asparagus & Ricotta Fritters soon. These green tips are among our most prized vegetables and on top of that, they are very low in calories. So, Bon Appétit at laclassedecuisine.com !

Here is the list of the different ingredients you will need to make the Asparagus & Ricotta Fritters that serves 4

  • 1 1/2 pound (300 g) bunch Asparagus
  • 2 free range eggs, separated
  • 1/2 cup (125 g) ricotta
  • 4 Tbsp (50 g) grated parmesan
  • 1/2 tsp paprika
  • 2 Tbsp Corn flour
  • 3 Tbsp Olive oil

Asparagus & Ricotta Fritters

Now here are the different steps you will need to follow to make the Asparagus & Ricotta Fritters

Rince the asparagus then snap the lower part of the asparagus stalks and thinly slice half of the spears and slice the rest lengthways into 2 or 3 ribbons depending of the size of the asparagus.

Put the egg yolks in a large bowl and the whites in another bowl. Add ricotta, parmesan, paprika and corn flour to the yolks. Beat the whites to form soft peaks. Whisk the egg yolk and ricotta mixture until smooth. Stir in the asparagus rounds and fold in the egg whites carefully to maintain the volume.

Heat about a third of the oil in a frying pan on medium heat and fry the fritters in batches. Push your batches with a spoon to form a circle. Make 3 or 4 in the pan and fry for about 1 minute each side or until a golden colour. Add a little more oil and continue until mixture is finished.

Keep the fritters warm on a tray inside a heated oven of if making ahead, reheat by bringing the oven to 180°C ( 355°C) and wrap the fritters in foil and let heat for 6 to 8 minutes.

Heat the rest of the oil and add the asparagus ribbons to wilt. Season lightly and add to the top of the fritters and serve with some pesto.

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