Pan-cooked lemon ricotta fritters

Ingredients

For 1 serving

• Part-skim ricotta150 g
• Eggs1
• All-purpose flour30 g
• Lemon zest2 g
• Baking powder2 g
• Sunflower oil1 teaspoon
• Powdered sugar1 teaspoon
• Strawberries100 g

Contains: gluten, lactose, eggs,

Method

1. Wash the lemon and finely grate the zest, only the yellow part.
2. In a bowl, mash the light ricotta with the egg using a fork, then add the lemon zest, the flour and the baking powder and mix until soft and evenly combined.
3. Meanwhile, wash and dry the strawberries, hull them and cut them in half.
4. Grease a non-stick pan with the oil and heat it over medium-low heat; drop the mixture in by the spoonful, flatten each fritter slightly with the back of the spoon and cook for 2–3 minutes per side, until golden and firm to the touch.
5. Dust the fritters with icing sugar through a small sieve and serve with the strawberries.