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–+ servings

Granda Padano Fritters with Tomato and Basil Salsa

Julia Frey of Vikalinka
Makes 12 fritters
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main
Cuisine Italian
Servings 6

Ingredients
  

For the tomato and basil salsa

  • 200 g cherry tomatoes red, yellow and green, cut
  • 6-8 basil leaves sliced
  • 1 garlic clove minced
  • 1 tbsp olive oil
  • salt
  • pepper

For the fritters

  • 500 g ricotta cheese
  • 2 eggs
  • 130 g/1 cup flour
  • 50 g Grana Padano over 16 months aged, grated
  • ½ tsp. baking powder
  • salt to taste
  • 2 tbsp oil for frying

Instructions
 

  • Make the tomato and basil salsa by cutting a punnet of cherry tomatoes and mixing with sliced basil leaves and minced garlic. Add salt, pepper and olive oil.
  • In a medium bowl combine all ingredients and stir until well combined.
  • Heat the oil in a frying pan, test the oil is hot enough by sprinkling a pinch of flour, if it’s hot it will sizzle.
  • Drop approximately 2 tbsp of the cheese mixture into a hot oil like a pancake and fry over medium heat for 2 minutes on each side.
  • Remove on a kitchen paper lined platter to soak up extra oil.
  • Serve Grana Padano fritters while really hot with tomato and basil salsa.
Keyword ricotta fritters, sweet cheese fritters syrniki
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