In a large bowl mix together all the ingredients with a fork or spatula. Cover the bowl with plastic wrap and refrigerate for an hour or up to four.
In a medium to large plan add 1-2 tablespoons of olive oil and place the pan on medium heat, drop the mixture by heaping tablespoons into the pan hot pan, the batter should sizzle a bit if not then heat for a bit longer, lightly flatten into a patty shape, turning to brown on both sides, cook about 6-8 minutes until golden on both sides.
Move the cooked fritters to paper towel lined plate to drain, serve with a dollop of chive and mayo or your favourite topping. Enjoy!¼
If your ricotta has a lot of moisture then be sure to place in a sieve to drain for 30-60 minutes before using.For the chive and mayo topping, I just mixed 1/4 to 1/2 cup of mayo with some chopped fresh chives to taste.