Biltong & Ricotta Fritters
- 375ml (1½ cup) Greek yoghurt
- 45ml (3tbsp) wholegrain mustard
- zest of ½ lemon
- 230g (1 cup) ricotta
- pinch of cayenne pepper
- 100g (1 cup) sliced biltong, roughly chopped
- 1 spring onion, finely chopped
- 15ml (1Tbsp) chives, finely chopped
- 2.5ml (½ tsp) fine salt
- 1 egg
- 45ml (3tsbp) cake flour
- 375ml (1 ½ cups) panko crumbs
- egetable oil, for deep-frying
- For the dipping sauce Stir everything together and keep it in the fridge until ready to use.
- For the fritters, combine the ricotta, cayenne pepper, biltong, spring onion, chives and salt together. Lightly whisk the egg with a fork and stir it into the mixture. Stir in the flour.
- Form it into 12 balls and roll it in the panko crumbs.
- Heat the oil until it reaches 180°C. Fry the fritters off in batches and drain them on some paper towel. Serve it with the dipping sauce on the side.
- Tip : – For a different flavour profile, replace the biltong with some chopped bacon or chorizo sausage.
- Tip : – Add a small chilli that has been finely chopped to the mixture if you’d like to turn it into a spicier fritter
- Tip : – If you want to go the extra mile and prepare your own breadcrumbs then simply place a few slices of white bread onto a baking tray. Drizzle it with a bit of olive oil and then place it in the oven at 200C for 12-15 minutes. They should crisp and dry. Allow them to cool and then place in a food processor. Process until coarse breadcrumbs form.
- Tip : – Always drain any deep-fried food on some paper towel. This way you get rid of unnecessary oil and it ensures a crispier result.
- Tip : – Other flavouring ideas for the yoghurt dipping sauce: sundried tomato pesto, basil pesto, sweet chili sauce, olive tapenade or hummus.