Ingredients
Scale
- 12 small wrappers or thin pastry rounds
- 8 ounces ricotta or soft alternative
- 1/2 cup finely grated aged cheese (optional)
- 1 small lemon, zested and juiced
- 2 tablespoons finely chopped herbs (chives, parsley, or basil)
- 1 small shallot, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil for finishing
- Neutral oil for shallow frying or a light spray for oven method
Instructions
- Prepare the filling: in a bowl, combine ricotta, grated cheese if using, lemon zest and juice, minced shallot, herbs, salt, and pepper. Stir until smooth and taste for seasoning.
- Warm the wrappers: if using pastry rounds or wrappers, bring to room temperature to prevent cracking; lightly oil or spray for a golden finish.
- Cook the shells: shallow-fry in a thin layer of neutral oil until edges blush golden and crisp, about 45–60 seconds per side. Alternatively, bake at 400°F for 6–8 minutes until lightly colored.
- Drain and cool slightly: transfer to a rack briefly to maintain crispness. The shells should be warm but not steaming.
- Fill just before serving: spoon or pipe a measured amount of filling into each shell, leaving a small rim to keep edges crisp.
- Finish: drizzle with olive oil, scatter microgreens or herb leaves, and add a small flake of finishing salt. Serve immediately for maximum contrast.
Notes
Work in small batches when frying to avoid crowding, which can soften shells. For a glossy finish, a light swipe of olive oil or citrus oil adds aroma.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Contemporary
- Diet: Vegetarian
Nutrition
- Serving Size: 3 appetizers
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg