Vegetable fritters with Crispy Bacon and Ricotta Cream

ingredienser

• 2 x potatoes
• ¼ x kohlrabi
• 1 clove garlic
• 50 g ricotta
• ½ dl crème fraîche
• 1 x eggs
• 100 g diced bacon
• ¼ x leeks
• 5 x cherry tomatoes

fremsgangsmåte

1. Grate the potatoes and kohlrabi, and place in a sieve. Sprinkle with a little salt. Set aside for about 10 minutes to allow some of the water from the vegetables to be released.
2. Make ricotta cream in the meantime. MInce the garlic and add to a bowl, along with ricotta and sour cream. Season with salt and pepper.
3. Squeeze out some more liquid from the potatoes and kohlrabi before transferring to another bowl and mixing with an egg.
4. Melt butter in a frying pan and add a few tablespoons at a time of the potato mixture. Squeeze them into flat fritters in the pan. Cook on both sides until golden.
5. Bake diced bacon in the oven at 220 degrees celsius for about 15-20 minutes.
6. Serve the vegetable fritters with ricotta cream and crispy bacon. Top with chopped leeks and cherry tomatoes.