Vegetable + ricotta fritters

Vegetable + ricotta fritters

By
From
Eat This, My Friend
Serves
4
Photographer
Jade O'Donahoo; Huw Rogers

I absolutely love fritters of any variety. You can eat them on their own, stuffed in a fresh roll with salad, or with tomato chutney spooned on top. And they seem to have a way of winning over even the fussiest of eaters.

Ingredients

Quantity Ingredient
2 carrots, peeled
1 potato, peeled
1 zucchini
100g plain flour
3 eggs
1 tablespoon olive oil
60ml cold sparkling mineral water
1 cob corn, kerneled
150g fresh ricotta, broken into rough chunks
rice bran oil, for shallow frying

Method

  1. Coarsely grate the carrots, potato and zucchini and set aside.
  2. Make a batter by sifting the flour into a large mixing bowl. Create a little well in the centre, add the eggs and whisk from the middle, gradually incorporating more flour as you go, until the batter is smooth. Add the olive oil, mineral water, and a very generous amount of salt, along with the grated vegetables, corn and ricotta, and mix gently until combined.
  3. Heat a large non-stick frying pan over medium heat and add a nice thick coating of rice bran oil. When the oil is hot, dollop in large spoonfuls of the batter and increase the heat slightly. Fry for a few minutes, until golden, then flip. Repeat on the other side and sprinkle on more salt as you go.
  4. Drain the cooked fritters on paper towel. Continue the process until the batter is finished.
  5. Serve immediately.
Tags:
Vegetarian
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