Goat cheese fritters recipe



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


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. Half-fill a deep-fryer or large saucepan with oil and heat to 190°C. Fry cheese, in batches, for 2-3 minutes until golden. Serve warm with olive tapenade.

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