Goat’s cheese fritters



  •  500g fresh ricotta
  •  400g soft goat’s cheese
  •  1/4 cup (35g) plain flour
  •  2 teaspoons thyme leaves, chopped
  •  2 eggs, beaten
  •  1 cup (100g) dry breadcrumbs
  •  Sunflower oil, to deep-fry
  •  Olive tapenade, to serve


  1. Step 1
    Place ricotta, goat’s cheese, flour and thyme in a bowl, season, then mash with a fork (or pulse in a processor). Add egg and mix until smooth. Form into 12 walnut-sized balls, then flatten slightly with your hand. Coat in breadcrumbs, then chill for 30 minutes to firm up.
  2. Step 2
    Half-fill a deep-fryer or large saucepan with oil and heat to 190°C. (A cube of bread will turn golden in 30 seconds when oil is hot enough.) Fry cheese, in batches, for 2-3 minutes until golden. Serve warm with olive tapenade.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach