Almond Crusted Prosciutto di Parma & Ricotta Fritters

Serves 6

80g Parmigiano Reggiano grated (24 months old)

40g Prosciutto di Parma, 0.5cm diced

100g almond slivers, roughly chopped

400g fresh ricotta

100g self-raising flour

1 tsp baking powder

2 eggs, lightly beaten

pinch of salt

pinch of cracked pepper

100g Jam of your liking

1lt frying oil + Pukara Estate Premium Extra Virgin Olive Oil


Whisk in a large bowl eggs, then add ricotta and stir well. Add flour, baking powder and stir well. Then add Parmigiano Reggiano and Prosciutto di Parma, season to taste.

Heat oil to 175-180c

Shape fritters into small round bowls of around 3-4cm in diameter then roll them onto the chopped almonds

Fry fritters in small batches to avoid oil to lose temperatures. Cook for 2-3 min on each side till golden in colour

Remove fritters from oil and drain on paper towel

Serve with jam on the side and additional grated Parmigiano Reggiano on top.