Almond Crusted Prosciutto di Parma & Ricotta Fritters
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.