Ricotta Fritters With Pea And Mint Dip | Donna Hay

Name: Ricotta Fritters With Pea And Mint Dip | Donna Hay
Ingredients: 2 cups (400g) fresh ricotta; ½ cup mint leaves, shredded; 2 tablespoons self raising (self-rising) flour; 2 eggwhites; extra virgin olive oil, for brushing; 1 cup snow pea tendrils, to serve; lemon wedges, to serve; 2½ cups (300g) frozen peas, thawed; ¼ cup (60g) sour cream; 1 tablespoon finely grated lemon rind; ½ cup mint leaves; sea salt and cracked black pepper

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Keywords

fritters
ricotta
pea and mint dip
breakfast
savoury

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Ingredients

2 cups (400g) fresh ricotta
½ cup mint leaves, shredded
2 tablespoons self raising (self-rising) flour
2 eggwhites
extra virgin olive oil, for brushing
1 cup snow pea tendrils, to serve
lemon wedges, to serve
2½ cups (300g) frozen peas, thawed
¼ cup (60g) sour cream
1 tablespoon finely grated lemon rind
½ cup mint leaves
sea salt and cracked black pepper

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