Ricotta Fritters

Sometimes when the world feels like it's crashing down (aka politics) I like to make myself something that feels fancy. White table cloth, crystal champagne flute fancy. Usually that means an elegant cut of meat or fish with an elegant looking side dish, a sprig of parsley and cheffing with an air of slight pretension. 

Today was one of those days, so I donned my invisible white hat and whipped up some pan seared salmon with a side of ricotta fritters. Light, fluffy, and oh-so-pretty on a plate it was the perfect dish to help me escape for the 5 minutes it took me to eat it.

Recipe adapted from My Keto Kitchen

Ricotta Fritters (makes 8)

• 8 oz full fat ricotta cheese
• 1/2 c shredded mozzarella 
• Salt and pepper to taste
• 1 t oregano
• 1 egg, beaten
• 1 T olive oil

In a bowl, combine all ingredients, except for the olive oil, until smooth.

Heat the oil in a nonstick pan over medium high heat until very hot (if not hot enough, the fritters will kind of melt, vs. fry into a pancake. Still tastes good but not as pretty). Add the batter in 2T scoops into the hot pan, leaving enough room to flip (you will likely need to fry in 2 batches). Let fry for about 4 minutes, flipping like a pancake halfway.

Serve with your favorite meat, or with some sour cream and smoked salmon. Would also be great for breakfast!