- Serves: 8
- Preparation: 10 minutes
- Cooks In: 10 minutes
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Ingredients
Method
Place grated mushrooms in a bowl and toss with salt. Set aside for 30 minutes.
Meanwhile, add the spring onions, parsley, garlic, lemon zest, black pepper and ricotta to a mixing bowl. Add salt to taste.
Gently squeeze all the excess liquid from the mushrooms and add them to the bowl.
Add the egg and flour and stir to combine. Using a 1/4 cup measure, scoop mixture into 8 evenly sized balls and flatten into patties.
Heat the olive oil over medium-high heat, and add the fritters in batches.
Cook until golden brown on both sides – about 4 minutes per side.
Serve and enjoy! I added some extra sliced portobello mushrooms fried in olive oil with fresh thyme, a poached egg* and some fresh parsley on top.
Ingredients
Directions
Place grated mushrooms in a bowl and toss with salt. Set aside for 30 minutes.
Meanwhile, add the spring onions, parsley, garlic, lemon zest, black pepper and ricotta to a mixing bowl. Add salt to taste.
Gently squeeze all the excess liquid from the mushrooms and add them to the bowl.
Add the egg and flour and stir to combine. Using a 1/4 cup measure, scoop mixture into 8 evenly sized balls and flatten into patties.
Heat the olive oil over medium-high heat, and add the fritters in batches.
Cook until golden brown on both sides – about 4 minutes per side.
Serve and enjoy! I added some extra sliced portobello mushrooms fried in olive oil with fresh thyme, a poached egg* and some fresh parsley on top.
