1 cup self-raising flour, sifted
2 eggs, lightly beaten
one-third cup milk
Sea salt and cracked black pepper
½ cup basil leaves, chopped, plus extra, to serve
160g leg ham, finely chopped
½ cup frozen peas, thawed
two-thirds cup ricotta
Olive oil, for brushing
Tomato sauce or tomato relish, to serve
1. Place the flour, egg, milk, salt and pepper in a bowl and mix to combine. Add the basil, ham, peas and ricotta and mix to combine.
2. Heat a large, non-stick frying pan over medium heat and brush with olive oil. Cook 2 Tbsp of the mixture, in batches, for 2-3 minutes each side or until golden and cooked through, brushing the pan with oil between batches.
3. Top the fritters with extra basil leaves and serve with tomato sauce or relish.By Donna Hay Magazine