Ingredients

80g Parmigiano Reggiano, grated (24 months old)

40g Prosciutto di Parma, diced (0.5cm)

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

1L Frying oil + Pukara Estate Premium Extra Virgin Olive Oil

Method

In a large bowl, whisk the eggs, then add the ricotta and stir well. Add the flour and baking powder, stirring until combined. Mix in the Parmigiano Reggiano and Prosciutto di Parma, then season with salt and pepper.

Heat the oil to 175-180°C.

Shape the mixture into small round balls, about 3-4cm in diameter, then roll them in the chopped almonds.

Fry the fritters in small batches to maintain the oil temperature. Cook for 2-3 minutes on each side until golden brown.

Remove from the oil and drain on a paper towel.

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