Ricotta And Parmesan Fritters With Pesto | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Ingredients
- 2 cups (480g) firm fresh ricotta+
- 3 eggs, lightly beaten
- 1 teaspoon finely grated lemon rind
- ½ cup (40g) finely grated parmesan, plus extra to serve
- sea salt and cracked black pepper
- ¼ cup (60ml) extra virgin olive oil
- ½ cup (130g) store-bought basil pesto
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