Ricotta Fritters With Spinach Salad

• None None FOR THE RICOTTA FRITTERS
• 2 cups ricotta cheese
• 1/2 cup finely grated Parmesan cheese plus additional to serve
• 1 None egg
• 1 tbsp flour
• 1/2 cup dried breadcrumbs
• 1/4 cup vegetable oil
• None None FOR THE SPINACH SALAD
• 8 oz grape tomatoes, halved
• 3 oz baby spinach leaves
• 1/4 cup Kalamata olives
• 1/2 None red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar

1. For the fritters, mix cheeses, egg and flour in a bowl. Season to taste. Shape into 12 patties. Coat in the breadcrumbs. Refrigerate for 30 mins.
2. Heat 2 tbsp of the oil in a large skillet on high heat. Cook half the fritters for 2-3 mins each side or until golden. Drain on paper towels and keep warm in a low oven. Repeat with remaining oil and fritters.
3. For the spinach salad, toss tomatoes, spinach, olives and onion in a large bowl. Mix oil and vinegar and drizzle over salad. Serve the fritters, sprinkled with the additional Parmesan cheese, and accompanied with Spinach Salad.

ricotta fritters, ricotta cheese, parmesan cheese, egg, flour, breadcrumbs, vegetable oil, salad, grape tomatoes, baby spinach, olives, red onion, olive oil, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/22526 (may not work)