Asparagus and ricotta fritters

• Published date: 03 December 2022
• Publication title: Mix, The

Serves 4

200g ricotta

2 bunches asparagus

2 spring onions

1 lemon

20g dill

2 large eggs

30g pecorino (finely grated)

50g plain flour

groundnut or vegetable oil for frying

Method

Place a fine mesh sieve over a bowl, add the ricotta and set aside in the fridge to drain for an hour or more. This will help perfect the consistency of the batter, which shouldn’t be too wet.

Trim the asparagus, removing the tough ends of the stalks. Slice the spears into thin, small rounds then put them in a bowl.

Finely slice the spring onions.

Finely grate the zest from the lemon.

Remove the fronds from the dill, chop finely, then add with the lemon zest to the asparagus.

Break the eggs into a small bowl, beat them lightly with a fork, then stir them into the asparagus and dill with a little salt and ground black pepper...