Ingredients:

  • 3 cups Mesclun Mix (tightly packed)
  • 1 cup full-fat Ricotta Cheese (drained)
  • 4 oz Goat's Cheese (soft, rind removed, crumbled)
  • 1/4 cup All-Purpose Flour (plus extra for dusting)
  • 1 large Egg (lightly whisked)
  • 1 tsp Lemon Zest (from 1 large lemon)
  • 2 Tbsp Fresh Chives (minced)
  • 1/4 tsp Red Pepper Flakes (Chilli Flakes)
  • 1 tsp Sea Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup Panko Breadcrumbs
  • 3 cups Vegetable or Canola Oil (for shallow frying)
  • 1/2 cup good quality Mayonnaise
  • 2 Tbsp Fresh Lemon Juice
  • 1 finely minced Garlic Clove

Instructions:

  1. Process the Mesclun: Place the tightly packed mesclun mix into a food processor. Pulse several times until the greens are very finely chopped, resembling pesto (do not over-process into a paste).
  2. Combine Wet Ingredients: In a large bowl, combine the drained ricotta, crumbled goat’s cheese, egg, lemon zest, chives, and red pepper flakes. Mix well until everything is evenly incorporated.
  3. Fold in Greens and Seasoning: Add the chopped mesclun and the 1/4 cup (30g) of flour to the cheese mixture. Season generously with salt and pepper.
  4. Check Consistency: The mixture should be thick enough to hold its shape when rolled. If it seems too wet (this depends heavily on the ricotta), add flour one tablespoon at a time until workable.
  5. Chill: Cover the bowl and refrigerate for 30 minutes. This is critical for firming up the mixture for easy shaping.
  6. Prepare Breading Station: Pour the Panko breadcrumbs into a shallow dish.
  7. Shape the Meanies: Remove the chilled mixture. Scoop approximately 1.5 tablespoons of the mix and gently roll it into a small sphere or a flattened cylinder (like a mini-puck or croquette).
  8. Bread: Carefully roll each shaped fritter in the Panko breadcrumbs, pressing lightly to ensure the breading adheres completely to all sides. Set the breaded fritters on a clean plate or tray.
  9. Prepare the Aioli: While the oil heats, mix the mayonnaise, lemon juice, and minced garlic for the dipping sauce. Season with a pinch of salt. Set aside.
  10. Heat the Oil: Pour the oil into your frying pan or pot to a depth of about 1 inch (2.5 cm). Heat over medium-high heat until the temperature reaches 350°F (175°C).
  11. Fry the Fritters: Working in small batches (do not crowd the pan!), carefully place the fritters into the hot oil.
  12. Cook to Golden: Fry for 2–3 minutes per side, turning gently with the slotted spoon, until they are deep golden brown and crispy all over.
  13. Drain: Remove the fritters from the oil and immediately place them on a wire rack lined with paper towels to drain off excess oil. Sprinkle lightly with a little extra sea salt straight away.
  14. Serve Hot: Serve the Mesclun Meanies piping hot with the Zingy Lemon Aioli on the side.