Ricotta can now be found in most grocery stores here and I wanted to find something to do with it besides make lasagna. The orange curd I added to it was an afterthought but turned these fritters into something super tasty.
2 cups Ricotta (or Cottage Cheese)
3 teaspoons fresh mixed herbs (parsley, basil, cilantro, etc.)
1/3 cup pecans, coarsely chopped
1 teaspooon orange zest
1 clove garlic, minced
1/4 cup seasoned bread crumbs (plus more for coating)
Non-stick cooking spray
Place the ricotta (or cottage cheese) in a fine mesh strainer and strain overnight to remove some of the liquid.
Combine the ricotta, herbs, pecans, egg, garlic, and bread crumbs in a large bowl. Place more bread crumbs on a plate or shallow bowl. Shape a heaped tablespoonful of the mixture into a flattened patty. Gently press in the bread crumbs to evenly coat.
Place on a parchment paper or silpat lined cookie sheet sprayed with non-stick oil. Spray the top of the patties with non-stick cooking spray. Bake in 350 degree oven for 15 minutes or until lightly browned. Serve with orange curd on top.
2 teaspoons orange zest
½ cup sugar
½ cup orange juice
3 tablespoons salted butter, cut into pieces
Mix the zest and sugar together in a bowl and mash against the sides of the bowl with the back of a spoon. Add the orange juice, eggs, and butter. Mix together and pour into a medium saucepan. Cook over medium heat for 10 minutes or until thickened while whisking constantly. Cool completely. The mixture will thicken as it cools. Serve spooned on top of the fritters or over ice cream, or dip some cookies in it. Enjoy!
by Shelly Johnson