Prep:  20 minutes
Cook:  25 minutes
Makes:  12 fritters
Serves:  6
Average: 4 (20 votes)
Difficulty:
Cuisine:
Saved:
117
Recipe by: Perfect Italiano
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.
Credit: Whisk Media Group

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Ricotta and Green Veg Fritters
Ingredients:
Method:
  1. Pour boiling water over spinach to wilt. Drain well. Using hands, squeeze spinach and zucchini separately to remove any excess moisture. Coarsely chop spinach.
  2. 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.
  3. 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.
  4. Serve warm fritters with remaining ricotta and tomato chive salad with balsamic drizzled with oil.
Tips & Hints:
  • These fritters can be made a day ahead and reheated in a low oven until hot.
  • Adjust cooking temperature to allow for an even golden colour on the fritters. Medium to medium-low.
  • Freeze fritters, thaw and reheat in the microwave.
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