The cheese gods continued to smile on me (thank you) last week, when another recipe drop from DFC (Dairy Farmers of Canada) arrived on my doorstep, by the lovely food photographer Beth Dunham, no less. I was told in advance what the recipe would be this time, and was provided with the link to check it out. Thankfully, it was for a savoury appetizer (we remember what happened last time with the baking incident), called Mediterranean Ricotta Fritters. The recipe looked ridiculously simple… maybe even fool proof, but it still required baking something in the oven, which can be hit or miss with me. I prefer to take many liberties while cooking… throwing in ingredients here and there, or changing things up. Baking doesn’t lend well to that.
Everything needed for the recipe is pre-measured and dropped off. The first change I made was that, instead of adding just chopped herbs (parsley), I used the basil-arugula pesto that I had made a couple days before. This was incorporated into the batter. The batter recipe was so minimal, really just flour, an egg, ricotta cheese, Canadian Swiss cheese, a little bit of nutmeg, and salt and pepper. You then spoon tiny portions onto a baking sheet and just let them puff up until golden brown. I’m not sure if it was the additional ingredients in the pesto, but mine didn’t really puff up. They kind of did, then cooled flat. They tasted delicious, though, like a mini ricotta pancake. Fritters are normally deep-fried, so perhaps that would have helped.
The two toppings — tomato sauce and black olive tapenade — were also provided. I livened up the tapenade by adding the life-changing olives we all know about from Pete’s, and a bit of roasted garlic oil. I did have the suggested serving utensil (wonton soup spoons) for a quick photo op, but in reality I took these with me on a board to serve at a potluck I was going to that evening. People liked them.
They are now referred to as Festive Ricotta Fritters because of the green and red. They look kinda, sorta close to the photo on the Dairy Goodness recipe page… right? Watch the steps below.