Ricotta Fritters with Pea and Mint Dip

This was basically a lunch of leftovers. I had some ricotta I wanted to use up and half a package of fresh mint. Donna Hay magazine included this recipe in issue #77 and I thought I'd see how it turned out. We all have frozen peas in our freezers so I was all set.

The Pea and Mint dip turned out a tad firmer than I'd like, but only because I didn't have enough sour cream and no yogurt or milk in the fridge so I made do. More of a spread, it worked fine, but I'd hardly call it a dip. You can adjust the texture when you process it and hopefully, you won't have run out of sour cream like I did.

The fritters were easy enough, but don't flip them too soon as they'll fall apart. Treat them like pancakes and look for those bubbles to show through, at least around the sides. Pretty tasty lunch for one or two and a great recipe to use up some odds and ends in the fridge.

Ricotta Fritters with Pea and Mint Dip
Donna Hay, Issue 77

2 cups fresh ricotta
1/2 cup mint leaves, shredded
2 tablespoons self rising flour
2 egg whites
extra virgin olive oil for brushing
snow pea tendrils and lemon wedges for garnishing

Pea and mint dip:
2 1/2 cups frozen peas, thawed
1/4 cup sour cream
1 tablespoon finely grated lemon rind
1/2 cup mint leaves
salt and freshly ground pepper

To make the pea dip: combine ingredients and process in a food processor, or use a hand held blender.
Mix the ricotta, mint, salt and pepper and flour
Beat the egg whites until stiff peaks form and fold into the ricotta mixture.
Brush a pan with olive oil and cook two tablespoon portions of the ricotta mixture for 3 minutes or so on each side or until golden brown.
Serve with the pea dip.


  1. A fabulous combo! Both the fritters and dip must taste amazing.



  2. A great way to use leftovers Barbara. I love your fritters!

  3. They are just pancakes. Have to try that pea and mint dip soon. Can't resist things green and delicious.

  4. I haven't made riciotta fritters since I first made them and they were so good..Funny how sometimes..you just make somethin once? With all the days in a year..

  5. Ricotta and mint? How intriguing Barbara. I'm going to make it a priority to find me some of those Donna Hay magazines.

    I haven't made ricotta fritter in ages but this recipe sings Spring and I'm ready!!!

    Thanks for sharing, Barbara...

  6. This looks so perfect for spring!

  7. These look amazing Barbara!

  8. Great combination of flavors Barbara. I love lunches such as this.

  9. A perfect spring-time recipe, Barbara, that sounds delicious! I can't wait to see peas climbing on my fence this summer.

  10. I recognized this recipe as Donna Hay's as soon as I opened your page. I'm sure it's in one of her cookbooks (at least the pea and mint dip). Looks like a lovely lunchtime treat.

  11. peas + mint are a magical combination that most people don't know! this sounds like a lovely way to devour leftovers. :)

  12. This is so spring-like--- the color of that dip is a wow, and the flavors sound soooo good.

  13. I wish my leftovers looked this good! Yummy springtime lunch! :)

  14. Ricotta and mint? Sounds great!



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