Donna Hay’s culinary prowess takes centre stage once again in her latest masterpiece, Even More Basics to Brilliance. This cookbook is a gastronomic journey that elevates everyday cooking to extraordinary heights. Known for her practical approach and uncomplicated yet elegant recipes, Hay seamlessly guides both novice and seasoned chefs through a repertoire of dishes that epitomize simplicity and brilliance. With a focus on essential techniques and quality ingredients, “Even More Basics to Brilliance” is a culinary treasure trove, offering an array of delectable recipes that redefine the boundaries of home cooking. Below we’re sharing her super easy Ricotta Fritters that make the perfect mid-week lunch or weekend brunch.


4 eggs, lightly whisked

1½ teaspoons finely grated lemon rind

¼ cup (10g) finely chopped basil leaves

¾ cup (60g) finely grated parmesan, plus extra to serve

sea salt and cracked black pepper

⅔ cup (100g) plain (all-purpose) flour

2½ teaspoons baking powder

3 cups (720g) firm fresh ricotta

extra virgin olive oil, for frying

lemon wedges and extra basil leaves, to serve


Step 1 Place the eggs, lemon rind, basil, parmesan, salt and pepper in a large bowl and mix to combine. Sift over the flour and baking powder and mix to combine. Add the ricotta and stir to combine.

Step 2 Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Cook ¼-cupfuls of the mixture in batches, flattening slightly, for 3 minutes each side or until golden and cooked through. 

Step 3 Serve with lemon wedges, extra basil and parmesan. Serves 4

Cook’s note: For the fluffiest fritters, choose fresh ricotta from your delicatessen or supermarket deli rather than the pre-packaged tubs.

Even More Basics to Brilliance by Donna Hay, (£28, Fourth Estate) is out now.

Scan to watch Donna create this recipe or visit donnahay.com for more inspiration. 

Photography: Chris Court
Recipe and styling: Donna Hay