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Ricotta fritters with green relish

Ricotta fritters with green relish


These ricotta fritters are great for using up leftover odds and ends, such as fresh herbs or jars from the fridge

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1202kj 289kcal
  • Fat
    Med 24%
  • Saturates
    Med 20%
  • Sugar
    Low 7%
  • Salt
    Med 15%

% of adult’s reference intake | Carbohydrates per serving : 21g

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  • 120g Co-op ricotta
  • 2 Co-op British free range eggs, yolks and whites separated
  • 80g Co-op self raising white flour
  • Zest of 1 lemon, 1 tsp juice, plus wedges to serve
  • 300g Co-op Greek style natural yogurt
  • 2 handfuls mixed fresh herbs (we used parsley, basil and dill) roughly chopped, plus extra to serve
  • 3 tbsp Co-op olive oil
  • 1 small garlic clove, crushed

For the relish

  • 2 tsp Co-op Dijon mustard
  • 2 tsp Co-op olive oil
  • 50g leftover Co-op whole pickled gherkins, finely chopped, plus
  • 1 tsp vinegar from the jar
  • 1 celery stick, finely chopped


  1. Mix the ricotta, egg yolks and flour with half the lemon zest and half the yogurt, then season
  2. Whisk the egg whites until stiff, then fold through the ricotta mixture, along with the herbs
  3. Heat 2 tbsp of the oil in a nonstick frying pan
  4. Add spoonfuls of the batter to make fritters, flatten slightly and cook over a low-medium heat for 3-4 mins on each side
  5. Repeat with the remaining batter
  6. Meanwhile, make the relish: whisk the mustard, oil and gherkin vinegar until smooth. Season, then stir in the chopped gherkins and celery
  7. In a separate bowl, mix the garlic with the remaining yogurt, oil and lemon zest, plus the lemon juice
  8. Spoon onto the fritters, scatter with the extra herbs, then serve with the lemon wedges and relish

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