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.
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
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.
