Use the freshest possible ricotta in this recipe to deliver the lightest, melt-in-the-mouth fritters.

In a bowl, mix together 450g fresh ricotta cheese, 2 tbs grated parmesan, 2 tbs flour, 1 egg, and some sea salt and pepper. 

Warm a film of rapeseed oil in a non-stick frying pan and drop heaping tablespoons of the batter into the pan, flipping over when golden (use a silicon spatula in order to ensure the delicate fritters stay intact). 

Serve straight away, with a little side salad of cherry tomatoes, basil and olive oil.