Crumbed biltong and ricotta fritters

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Method

For the dipping sauce: stir everything together and keep it in the fridge until ready to use.

For the fritters: combine the ricotta, cayenne pepper, biltong, spring onion, chives and salt together.  Lightly whisk the egg with a fork and stir it into the mixture. Stir in the flour.

Then form it into 12 balls and roll it in the panko crumbs. Heat the oil until it reaches 180°C. Fry the fritters off in batches and drain them on some paper towel. Serve it with the dipping sauce on the side.

Tips:

  • For a different flavour profile, replace the biltong with some chopped bacon or chorizo sausage.
  • Add a small chilli that has been finely chopped to the mixture if you’d like to turn it into a spicier fritter.
  • If you want to go the extra mile and prepare your own breadcrumbs then simply place a few slices of white bread onto a baking tray. Drizzle it with a bit of olive oil and then place it in the oven at 200C for 12-15 minutes. They should crisp and dry. Allow them to cool and then place in a food processor. Process until coarse breadcrumbs form.