Move aside, corn fritters! These smoked salmon and ricotta fritters are about to be your new brunch favourite. 






Skill level

Average: 5 (1 vote)


  • 100 g ricotta cheese
  • ½ cup (40 g) grated parmesan
  • ½ cup (70 g) self-raising flour
  • 4 tbsp chopped parsley
  • 4 eggs, beaten
  • 200 g smoked salmon
  • ¼ cup (60ml) olive oil
  • crème fraîche, to serve


To serve

  • 1 avocado, seeded, peeled and sliced
  • 1 tbsp capers
  • 1 tbsp dill leaves
  • juice of 1 lemon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Combine ricotta, parmesan, flour and parsley in a bowl and season to taste. Chop half the salmon

2. Make a well in the centre of the mixture. Mix in eggs until well combined. Stir in the chopped salmon. Set aside.

3. Heat oil in a frying pan on medium. Add heaped tablespoonfuls of the mixture to pan. Cook for 1-2 minutes. Turn and cook for another 1 minute. 

4. Drain on a paper towel. Repeat with the remaining mixture. Serve with crème fraîche, sliced avocado, capers, dill and remaining salmon.


Photography by Tammi Kwok.