These Ricotta and Green Veg Fritters are sure to be a hit! Whether you're looking for a delicious breakfast, a tasty brunch dish, or a satisfying lunch option, these fritters are sure to impress with their nutritious combination of flavours and textures.
Ingreadient:
- 120g bag baby spinach leaves (you will need ½ cup)
- 1 cup (150g) frozen peas, thawed, lightly mashed
- 1 medium zucchini (175g), coarsely grated
- 2 green onions, finely sliced
- 4 eggs
- 2 cloves garlic, crushed
- 1 cup (125g) Perfect Italiano Traditional Grated Parmesan
- Salt and ground white pepper, to taste
- ¾ cup Self Raising Flour
- 250g Perfect Italiano Ricotta
- Light olive oil, for shallow frying
- Medley tomato salad and chives with balsamic vinegar and olive oil, to serve
Direction:
- Pour boiling water over spinach to wilt. Drain well. Using hands, squeeze spinach and zucchini separately to remove any excess moisture. Coarsely chop spinach.
- Preheat oven to 120°C/100°C (fan-forced). Combine spinach, peas, zucchini, green onion, eggs, garlic and Parmesan in a large bowl. Mix well. Season well. Fold in flour until just combined. Dollop in half the ricotta. Fold gently.
- Heat oil in a large, non-stick frying pan over medium heat. Using about 1/4 cup mixture per fritter, flatten slightly and cook fritters in batches, for 3 - 4 minutes on each side or until golden and cooked through (add extra oil to the pan if necessary). Transfer to a baking tray. Keep warm in oven.
- Serve warm fritters with remaining ricotta and tomato chive salad with balsamic drizzled with oil.
