I’ve been on a bit of a fritter roll lately! These carrot ginger ricotta fritters are my new go-to and for good reason. They’re super tasty, super easy and super quick to make. Plus, you can whip the batter up in advance too! What more could you ask for?!
Ingredients List
- 3 large carrots
- 1tbs fresh ginger
- 6 spring onions
- Bunch of coriander
- 2tsp ground coriander
- 150g ricotta
- 2 eggs
- 1/2 cup plain flour
- Salt and pepper
- Lemon
Steps
- Grate the carrots
- Finely chop the ginger, chop the spring onion and coriander
- Combine carrot, ginger, spring onion, coriander, ground coriander, ricotta, eggs and flour in a large bowl. Mix until well combined then season well with salt and pepper
- Heat some oil in a frying pan and cook fritters in 1/4 cup batches for 2-3 minutes on each side
- Serve with a squeeze of fresh lemon, a dollop of ricotta and fresh coriander leaves
That’s all there is to these carrot ginger ricotta fritters! They’re fresh and light, hold together well when cooked and are packed with flavour. I made them for work lunches served with a big green salad, but they are equally delicious for a light dinner too. In fact, top them with an egg and I think they’d make a mean breakfast as well!
I really love the versatility of fritters, which is why I make them so often! In fact, I could probably make a whole e-book of just fritter recipes at this stage! Not only do they work at all times of the day, but you can serve them in so many ways as well. Mostly I just have them with salad, but I also love them in a sandwich or wrap. The fact that you can basically use any vegetable in a fritter is another of my favourite things – perfect for using up veggies at the end of the week!
Anyone keen to give these carrot ginger ricotta fritters a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!