These spinach & ricotta fritters are intended as a side dish but can easily be dressed up into a main course. In summer they are lovely atop a plate of mixed greens with sliced tomato, a little fresh cream and chopped chive. Today I served them for lunch topped with a poached egg and dusted with fresh ground pepper and dried oregano. Enjoy!
1 large bunch fresh spinach (about 1 to 1 & 1/2 cups when cooked)
3/4 cup fresh ricotta
2-3 Tbls grated Parmesan cheese
2-3 Tbls grated Gruyère or similar cheese
1/4 cup flour
1/8 tsp ground nutmeg
1/2 tsp each salt & pepper
olive oil for cooking
Blanch the spinach (leaves only) in low-boiling water for 3 to 4 minutes, strain, and thoroughly press out all the excess water. Chop the spinach, give it another squeeze to press out any liquid, and add it to all the other ingredients except the olive oil. Mix well.
Heat a few tablespoons of olive oil in a frying pan. Spoon in dollops of the spinach mixture and cook for about 5 minutes or until the underside is golden and firm. Gently turn the fritter and cook the second side. Transfer the cooked fritters to a paper towel-covered plate and lightly salt. Serve warm.