Spinach, Ricotta and Bacon Fritters Recipe
These tasty and wholesome little spinach, ricotta and bacon fritters make the perfect lunchbox additions as they can be enjoyed hot or cold. They are simple to make, and this recipe makes twenty fritters, so there is enough for everyone — including the chef! They make a lovely lunch with a simple salad, as well a great afternoon snack when the children come home from school.
Here’s what you’ll need to make these yummy fritters:
Ricotta, chopped cooked bacon, frozen spinach, plain flour, parmesan cheese, lemon rind, two eggs and some olive oil for pan frying.
I used frozen spinach and defrosted it for a couple of minutes in the microwave. You could also use fresh baby spinach and steam it first.
Remove to a baking paper lined oven tray and place in the oven for ten minutes to cook through completely.
Take them out and allow to cool on a cooling rack.
Store these spinach, ricotta and bacon fritters in an airtight container in the fridge for up to three days — if they last that long!
- 500 grams fresh ricotta
- 4 rashers of bacon, chopped and fried until golden
- 250 grams frozen spinach, thawed and squeezed of excess water (or 500 grams baby spinach, steamed)
- 1 cup parmesan cheese, grated
- 2 eggs
- 6 tbs plain flour
- zest of 1 lemon (optional)
- olive oil for frying
- Preheat oven to 180 degrees celsius.
- Place everything except for the oil into a large bowl and mix thoroughly to combine.
- Heat a nonstick frying pan to medium heat and swirl in a little olive oil. Use two tablespoons to ladle the batter into the frying pan and cook for 2-3 minutes each side or until golden.
- Place the fritters onto an oven tray lined with baking paper and bake for 5-10 minutes or until cooked through.
- Allow to cool slightly and serve.