PUMPKIN PESTO & RICOTTA FRITTERS
- Into a large bowl add eggs and lightly beat, add Parmesan, pumpkin, pesto, lemon zest, ricotta and a pinch of salt. Gently fold together until it’s well combined.
- Into a Bessemer Griddle Pan place a heaped dessert spoon of mixture into each hole and cook until it’s golden brown. Turn and repeat cooking until golden.
- Serve with sprinkle of grated Parmesan and some pesto on the side.
BEN'S TIP: Fritters cooked in Bessemer's 28cm Gourmet Griddle.