Ingredients:
- 375g Greens ( I used Spring Greens)
- Oil for deep-frying
- 75g Plain Flour
- ¾ tsp Baking Powder
- ½ tsp Nutmeg (if you can freshly grate it all the better)
- ¾ tsp Salt
- 2 Large Eggs
- 375g Ricotta
- 40g Pecorino or Parmesan (or Vegetarian alternative), grated
For the tomato sauce
- 1 tbsp Olive Oil
- 2 Garlic Cloves, crushed
- 2 x 400g cans Chopped Tomatoes
For the Garlic and Dill Yoghurt
- 200g full-fat or Greek Yoghurt
- 20g fresh Dill, leaves chopped
- 2 Garlic Cloves, crushed
Method
- For the Tomato Sauce, put the 1 tbsp Oil and Garlic in a saucepan over a medium-high heat. As soon as the Garlic is sizzling, add the Tomatoes, stir and leave to simmer until thickened slightly to a good sauce consistency. This will take 30-40 minutes. Taste and season with Salt and Pepper, then keep warm.
- For the Garlic and Dill Yoghurt, mix everything together in a bowl, taste and add Salt. Cover and chill until needed.
- Heat the oven to 150°C/130°C fan/gas 2.
- For the Fritters, Boil a pan of water and cook the Greens for 5 minutes until tender. Drain, refresh under cold water, then press out as much of the excess water as you can. You can do this by wrapping the greens in a clean tea towel or J-cloth, if you want to absorb the water. Coarsely chop it.
- Half-fill a deep saucepan with oil and heat until the temperature reads 180°C on a Digital Probe Thermometer. (If you don’t have a Probe Thermometer, heat the Oil until a cube of bread turns golden 60 seconds after being added to the pan.)
- Meanwhile, sift the Flour, Baking Powder, Nutmeg and Salt into a mixing bowl. Add the Eggs and whisk together to form a smooth batter. Stir in the Ricotta, Parmesan and cooked Greens.
- Using 2 dessertspoons, shape the mixture into egg shapes and drop carefully into the hot oil. Make 5-6 fritters at a time. Fry for 3 minutes, flipping them halfway through, until puffed up, golden brown (they will go darker at the edges) and cooked through. Using a slotted spoon, lift onto a baking tray lined with lots of kitchen paper and keep hot in the oven while you cook the rest.
- Serve hot with the Tomato sauce and Garlic and Dill yoghurt.
