Ricotta Valentine's Day Fritters (Jamie Oliver's Recipe)

Ingredients:

Garlic – 3 cloves of garlic
1 Fresh Red Chilli
Mixed Wild Mushrooms (such as blewit, chanterelle, oyster, and chestnut) – 400 gr (cleaned)
Olive Oil
Butter – 1 small knob of butter
Fresh Thyme – 4 sprigs
Sea Salt – to taste
Freshly Ground Black Pepper – to taste
Fresh Flat-Leaf Parsley – ½ bunch

For the fritters

Instructions:

1. 1. Peel and finely slice the garlic, finely slice the chili, then roughly tear the mushrooms.

1. 1. 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 chili, then pick in the thyme leaves. Season with salt and pepper and add 100 ml of boiling water, then cook for 8 to 10 minutes, or until softened.

1. 1. 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 add ¼ of a nutmeg, season with salt and pepper and mix well to combine.

1. 1. 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 the fritters halfway, then transfer them to a plate.

1. 1. Pick, roughly chop and add the parsley leaves to the mushrooms, add a squeeze of lemon juice and toss well. Divide them between your plates, top with the fritters and enjoy.

Prep time: 10 min

Total time: 50 min

Notes:

This recipe should serve around 4 people.
It is the perfect recipe to serve for a romantic dinner. This is a very light recipe and those normal 4 portions would work perfectly portioned as 2 bigger ones that will fill 2 adults! A delicious cocktail on the side and “Voilà!” you’re good to go!
You can see Jamie preparing this recipe in the video below.

[embedyt] https://www.youtube.com/watch?v=ipbpumdYhQ8[/embedyt]

Tip: You can use any kind of mushrooms for this recipe but the wild ones taste better in our opinion.

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