Savory Ricotta Fritters over a Spinach & Roasted Sweet Potato Salad

Name: Savory Ricotta Fritters over a Spinach & Roasted Sweet Potato Salad
Yield: 2 servings
Ingredients: 1/4 cup Parmesan Cheese; 5 oz Spinach; 1 Lemon; 1 Potato; 4 oz Ricotta Cheese; 2 tbsp Mayonnaise; 82 g Tempura Batter Mix; 1/4 cup Breadcrumbs; 2 tsp Dijon Mustard; 1/2 oz Almonds; tsp Salt, tsp; tsp Black Pepper, tsp; 6 tbsp Cooking Oil, tbsp; 1 tsp Olive Oil, tsp; 4 tbsp Olive Oil, tbsp; 1/2 tbsp Granulated Sugar, tbsp

By Recipe0 System

Just a sprinkle of cheese on top? Not this time! Thanks to these dinner-worthy ricotta fritters, we’re turning cheese into the main event. Breadcrumbs, Parmesan, and tempura mix combine with ricotta to form a thick batter that's fried pancake-style until golden brown with a creamy center. For the ultimate cheese pairing, the fritters are served over a spinach salad with roasted sweet potatoes and crunchy almonds. Cheese-for-dinner dreams really do come true!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
5 oz Spinach
1 Lemon
1 Potato
4 oz Ricotta Cheese
2 tbsp Mayonnaise
2 7/8 oz Tempura Batter Mix
1/4 cup Breadcrumbs
2 tsp Dijon Mustard
1/2 oz Almonds
tsp Salt, tsp
tsp Black Pepper, tsp
6 tbsp Cooking Oil, tbsp
1 tsp Olive Oil, tsp
4 tbsp Olive Oil, tbsp
1/2 tbsp Granulated Sugar, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Quarter lemon.
2

Toss sweet potato on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
3

While sweet potato roasts, in a medium bowl, whisk together mayonnaise, mustard, juice from half the lemon, and ½ tsp sugar (¾ tsp for 4 servings). Slowly drizzle in ¼ cup olive oil (½ cup for 4), whisking continuously until combined. Taste and season with salt and pepper.
4

In a second medium bowl, combine ricotta, panko, Parmesan, half the tempura mix (all for 4 servings), ¼ tsp salt (½ tsp for 4), and a pinch of pepper. Stir in 6 TBSP water (12 TBSP for 4) until thoroughly combined.
5

Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium- high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, add scant 1⁄4-cup scoops of batter and lightly press down with a spatula to form 6 ½-inch-thick fritters (12 for 4 servings). (TIP: Don’t overcrowd the pan; you may need to cook in batches!) Cook until golden brown and crisp, 2-3 minutes per side.

Transfer fritters to a paper-towel-lined plate.
6

In a large bowl, toss spinach and sweet potato with as much dressing as you like. Taste and season with salt and pepper if desired.

Divide salad between bowls. Top with fritters and drizzle with any remaining dressing. Sprinkle with almonds and serve with remaining lemon wedges on the side.

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