Ricotta fritters with crisp bacon
Indulge in the perfect brunch treat with our Ricotta Fritters with Crisp Bacon! Made with creamy ricotta cheese, tangy buttermilk, sun-dried tomatoes, and fresh chives, these fritters are light and fluffy. Paired with crispy bacon and a bed of peppery arugula, it's a mouthwatering combination that's sure to delight your taste buds. Quick and easy to prepare, this dish is perfect for any occasion.
- 21 May 2024
- Cook time 15 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
Ricotta fritters with crisp bacon is a delicious and easy-to-make recipe that combines creamy ricotta cheese with flavorful sun-dried tomatoes and chives, all topped off with crispy bacon. This dish is perfect for a hearty breakfast, brunch, or even a satisfying dinner. Follow these simple steps to create a meal that is sure to impress your family and friends.
Ingredients:
Instructions:
- Place the 12 strips of bacon in a frying pan over medium heat.
- Cook until crisp, turning occasionally for even crispiness (about 8-10 minutes).
- Remove the bacon from the pan and place on a plate lined with paper towels to drain excess fat. Set aside.
- In a large mixing bowl, whisk together the 1/2 cup buttermilk and 2 eggs until well combined.
- Add 1 cup ricotta cheese and mix until smooth.
- Gently fold in the 1 cup self-raising flour until just combined; do not overmix.
- Add the 1/2 cup sun-dried tomatoes and 2 tbsp finely chopped chives, stirring them into the batter.
- Heat half of the 1/4 cup olive oil (about 2 tbsp) in a large non-stick frying pan over medium heat.
- Spoon batter into the pan to form small fritters, about 2 tablespoons of batter per fritter. Slightly flatten them with the back of the spoon.
- Cook on one side until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip each fritter and cook until golden brown and cooked through, about another 2-3 minutes.
- Remove the fritters from the pan and place on a plate lined with paper towels to drain excess oil.
- Repeat until all batter is used, adding more olive oil to the pan as needed.
- On each serving plate, arrange a generous handful of the fresh arugula (about 1 cup per plate).
- Place several ricotta fritters on top of the arugula.
- Add a few strips of the crisp bacon alongside the fritters.
- Optionally, drizzle with a small amount of olive oil and a sprinkle of extra chopped chives for garnish.
Tips:
- Make sure to use high-quality ricotta cheese for the best texture and flavor in your fritters.
- If you don't have self-raising flour, you can use all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for each cup of flour.
- For an extra crispy texture, you can fry the bacon before crumbling it over the fritters.
- Drain the sun-dried tomatoes well and pat them dry with a paper towel to avoid excess oil in the batter.
- Serve the fritters immediately after cooking for the best texture and flavor. Pair them with a fresh arugula salad for a well-rounded meal.
Ricotta fritters with crisp bacon are not only delicious but also easy to prepare. With just a few simple ingredients, you can create a delightful dish that is perfect for any mealtime. By following these tips and steps, you'll be able to enjoy crispy, flavorful fritters that are sure to become a favorite in your household.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 440kcal | 18% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 2.73g | 7% |
| Sugar 5g | 5% |
| Fat | |
| Fat 33g | 39% |
| Saturated 10g | 33% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 130mg | 23% |
| Vitamin B1 0.45mg | 38% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.83ug | 34% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.51mg | 3% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.32mg | 0% |
| Iron, Fe 2.73mg | 25% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 870mg | 26% |
| Selenium, Se 44ug | 78% |
| Sodium, Na 920mg | 61% |
| Zinc, Zn 2.91mg | 26% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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