What You'll Need
- 1 cup whole milk ricotta
- 1 large egg, beaten
- 1 clove garlic, minced
- 5 tablespoons all-purpose flour
- 3 tablespoons panko breadcrumbs
- 1 teaspoon Mixed Herbs
- ¾ teaspoon sea salt
- 2 large heads kale, chopped (salad)
- 1 bosc pear, thinly sliced (salad)
- 1/4 cup raw pecans, chopped (salad)
- 1 250g package Love Beets cooked beets, chopped (salad)
- ¼ cup olive oil (salad)
- 3 tablespoons balsamic vinegar (salad)
- 1 teaspoon pure maple syrup (salad)
What to Do
- Whisk together all of the ingredients for the ricotta fritters in a mixing bowl until well combined. Heat 3 to 4 tablespoons of olive oil (or cooking oil) in a cast iron skillet over medium-high heat. Once the skillet is hot, form small circular patties out of the ricotta mixture (Note: mixture will be a little wet and sticky) and place on the hot skillet, leaving 1 inch of room between patties. Cook for 2 minutes, carefully flip, and cook another 2 minutes, until ricotta fritters are golden-brown and crispy on each side. Transfer to a plate and repeat for remaining ricotta mixture.
- Add the kale, sliced pears, pecans, and beets to a serving bowl. Whisk together the olive oil, balsamic vinegar, pure maple syrup, and sea salt in a small mixing bowl (or blend together in a blender). Drizzle desired amount of balsamic vinaigrette over the kale salad and toss until everything is coated. Serve salad on plates with ricotta fritters on top.