Ingredients

• For the fritters

• 15 oz - 430g Ricotta cheese
• 2½ oz - 70g Pecorino Romano cheese (1 cup grated)
• ¼ cup - 40g polenta (drained of liquid)
• 2 whole eggs
• ½ tsp Cayenne pepper
• 5 tbsp virgin olive oil
• 1 washed lemon (zest only)

• For the tomato sauce

• 3 garlic cloves
• 1 x 14oz - 400g can of tomatoes
• 1 bay leaf
• 4 tbsp virgin olive oil
• Salt and pepper

Steps

• Step 1

  For the tomato sauce, peel and finely slice the garlic cloves (as fine as you can). To a saucepan on low heat, add the olive oil, garlic and salt and pepper. Bring to a sweat and cook for 2 minutes on very low heat (garlic shouldn’t brown). Empty the contents of the can into the hot garlic oil, give them a light crush using a fork if the tomatoes are chunky. Add the bay leaf and simmer on low for 10-15 minutes. You can place a lid on the saucepan.

• Step 2

  For the fritters, in a large mixing bowl add the ricotta cheese, grated pecorino cheese, the zest of one whole lemon, cayenne pepper, the polenta and two beaten eggs. Using a fork, mix ingredients until well combined. Mixture should be thick and stick to the fork. If runny, add more polenta.

• Step 3

  In a non stick frying pan on low heat, add the olive oil and using two spoons, scoop out approx an icecream scoop size of mixture and place on hot pan. Gently flatten with spoon and cook approx 2-3 minutes. Check underneath that they are brown, and flip over and cook another 2-3 minutes.

• Step 4

  Once the sauce is thick, remove the bay leaf and place on serving plates. Add the fritters on top of the sauce and scatter some freshly plucked parsley leaves.

Little Tips

Always buy the ricotta in baskets so the water has drained. If the ricotta is very wet, place in a sieve or muslin to drain in the fridge overnight.

Add your own herbs or spices, these fritters are quite adaptable.