This recipe comes from Jamie Oliver and is the best little recipe for ultra-fresh ricotta cheese.

In a bowl, mix together 450g fresh ricotta cheese, 2 tbs grated parmesan, 2 tbs flour, 1 egg, and some sea salt and pepper. Set aside in the fridge for a few minutes.

Warm a little olive oil in a non-stick frying pan and fry the ricotta cakes in batches of heaping tablespoons and flip over when golden using a spatula. These are very delicate so give yourself some space between the fritters in the pan so it is easier to flip them over. 

Serve straight away, either as a savoury dish with a little side salad of cherry tomatoes, basil and olive oil, or serve for breakfast with a drizzle of maple syrup or some granulated sugar.

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