Ricotta and spinach baci

Categories: December

Ingredients

• 125g frozen spinach
• 125g ricotta
• 3 tbsp grated Parmesan
• grated nutmeg
• 40g plain flour
• 1 tsp baking powder
• 1 egg, beaten
• vegetable or corn oil, for frying

Directions

1. Thaw the spinach and squeeze out any excess water; this is most easily done using a sieve, but really press down brutally. Mix the spinach with the ricotta in a bowl, add the Parmesan and nutmeg, then season with salt and pepper.

2. Stir in the flour, baking powder and beaten egg and beat together.

3. Fill a wide, shallow pan with vegetable or corn oil, to the depth of about 4cm. Heat the pan of oil until a tiny blob of mixture sizzles when dropped into the hot fat. Drop rounded teaspoons of the ricotta mixture into the pan, about 5 or 6 at a time; you will need to turn them over quite quickly so it’s best to do only a few at once. As they turn golden brown, visible despite the green, flip them over and leave for a minute or so on the other side. Put the cooked ricotta and spinach baci on some kitchen paper as they come out of the hot pan to remove any excess oil.

4. They are good eaten warm, rather than piping hot, which will work well for passing-round purposes.

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