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Avocado & Ricotta Fritters

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Member since 2015

Serves 2-3 | Prep Time 20 | Cook Time 10-15


- 200 gr Goat milk ricotta
- 1 ripe avocado
- salt & pepper
- 1 full egg
- mint leaves (a few)
- 1 tablespoon of olive oil
- 40 gr spelt flour
- Parmigiano - as much as you like (40 gr is what I use generally)
- Lime juice (half lime is enough)

Mise-en place:

1) Crash your ricotta & avocado & mix them together

2) beat the egg adding salt and pepper

3) chop the meant leaves

4) grate the parmigiano

5) squeeze the lime juice

How to prepare:

1) heat a large pan with a tablespoon of olive oil

2) combine the egg with the flower, making sure to obtain a smooth texture

3) add the ricotta & avocado mix, and beat some more

4) add the parmigiano, the mint leaves finely chopped and the lime juice

5) beat until you reach the desired texture

In the meanwhile, your pan should be heated well enough...

Rule for this recipe: 1 nearly full ladle = 1 fritter

6) Pour 2-3 fritters at the time, depending on the size of your pan

7) Fry until both sides are golden-ish in colour


What they can be served with:

- Venus rice sautéed with cherry tomatoes

- Wild rice and courgettes

- Raw vegetables (any kind)

Pairs Well With


Dinner is the time of the day when I try to eat the healthiest. This is because I practice sports every day and it is important to balace the diet with the exercise.

To stay light, once in a while I prepare my Avocado & Ricotta Fritters, a delight for your palate and your weight too!

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