Savoury ricotta and greens fritters

Method

1. For the tomato sauce, put the 1 tbsp oil and garlic in a medium pan set over a medium-high heat. As soon as the garlic is sizzling, add the tomatoes, stir and leave to simmer until thickened slightly to a good sauce consistency (30-40 minutes). Taste and season with salt and pepper, then keep warm.
2. For the garlic and dill yogurt, mix everything together in a small bowl, taste and add salt. Cover and chill until needed.
3. For the fritters, heat the oven to 150°C/130°C fan/gas 2. Boil a pan of water and cook the greens for 3-4 minutes until tender. Drain, refresh under cold water, then press out as much of the excess water as you can (wrap in a clean tea towel or J-cloth, if you want). Tip onto a board and coarsely chop. Half-fill a deep saucepan with oil and heat until the temperature reads 180°C on a digital probe thermometer. (If you don’t have a probe thermometer, heat the oil until a cube of bread turns golden 60 seconds after being added to the pan.)
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4. Meanwhile, sift the flour, baking powder, nutmeg and salt into a mixing bowl. Add the eggs and whisk together to form a smooth batter. Stir in the ricotta, parmesan and cooked greens.
5. Using 2 dessertspoons, shape the mixture into egg shapes and drop carefully into the hot oil. Make 6-7 fritters at a time. Fry for 3 minutes, flipping them halfway through, until puffed up, golden brown (they will go darker at the edges) and cooked through. Using a slotted spoon, lift onto a baking tray lined with lots of kitchen paper and keep hot in the oven while you cook the rest. Serve hot with the tomato sauce and garlic and dill yogurt.