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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://img.jamieoliver.com/jamieoliver/recipe-database/oldImages/large/859_1_1436881619.jpg?tr=w-800,h-1066"
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<img
src="Images/0E8581C3-69DC-4277-A364-36560B99316E-21470-0000035338BA7358/126843FA-4B14-4EBF-8CD0-7F090DADD9AE-21470-000003533D8AD75A.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Ricotta Fritters</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Total Time: </b><span itemprop="totalTime">15 min</span>
<b>Servings: </b><span itemprop="recipeYield">4 15 minutes</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.jamieoliver.com/recipes/cheese-recipes/ricotta-fritters-with-tomato-sauce-courgette-salad/"
>
<span itemprop="author">jamieoliver.com</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>Sauce:</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>25</strong> g dried porcini mushrooms
</p>
<p class="line" itemprop="recipeIngredient">
<strong>4</strong> anchovy fillets, from sustainable sources ,
optional
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> dried red chilli
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> cloves of garlic
</p>
<p class="line" itemprop="recipeIngredient">
<strong>700</strong>g passata
</p>
<p class="line" itemprop="recipeIngredient">
<strong>8</strong> black olives (stone in)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> a bunch of fresh basil (15g)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>Fritters:</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> large free-range egg
</p>
<p class="line" itemprop="recipeIngredient">
<strong>400</strong> g ricotta cheese
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> whole nutmeg , for grating
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> lemon
</p>
<p class="line" itemprop="recipeIngredient">
<strong>40</strong> g Parmesan cheese
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> heaped tablespoon plain flour
</p>
<p class="line" itemprop="recipeIngredient">olive oil</p>
<p class="line" itemprop="recipeIngredient">balsamic vinegar</p>
<p class="line" itemprop="recipeIngredient">
<strong>Salad:</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>400</strong> g firm green or yellow baby courgettes
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tablespoon extra virgin olive oil
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> fresh red chilli
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> a bunch of fresh mint (15g)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> lemon
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
Ingredients out • Kettle boiled • Large frying pan, medium heat •
Large casserole pan, low heat • Food processor (fine grater)START
COOKINGPut the porcini into a mug and cover with boiling water.
Crack the egg into a mixing bowl, add the ricotta, finely grate in
¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then
beat together.Put 1 tablespoon of olive oil into the frying pan,
then use a tablespoon to spoon in 8 large dollops of the mixture,
turning carefully when nice and golden.Put the anchovies (if
using) and 1 tablespoon of olive oil into the casserole pan,
crumble in the dried chilli, and squash in the unpeeled garlic
through a garlic crusher. Finely chop and add the porcini with
half their soaking water and the passata, season with sea salt and
black pepper and bring to the boil.Squash and add the olives,
discarding the stones. Pick and reserve a few basil leaves, then
chop the rest and add to the sauce.Grate the courgettes in the
processor (you could use a box grater here) and tip into a bowl
with a pinch of salt and pepper, the juice of the zested lemon and
the extra virgin olive oil. Finely chop and add the chilli and the
top leafy half of the mint, then toss together. Place the fritters
on top of the sauce, then scatter over the reserved basil leaves,
drizzle with balsamic and serve with lemon wedges.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>
Calories 408 20%<br />Fat 27.7g 40%<br />Saturates 11.2g 56%<br />Sugars
10.0g 11%<br />Salt 2.0g 33%<br />Protein 21.8g 44%<br />Carbs
15.8g 6%<br />Fibre 6.4g -
</p>
</div>
</div>
</div>
<div class="clear"></div>
</div>
</body>
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