Description
Crispy on the outside and soft on the inside, these Veggie Ricotta Fritters are a family favorite that combines creamy ricotta with a mix of fresh vegetables.
Ingredients
Scale
- 1 small zucchini, grated (125g)
- 1 small sweet potato, grated (125g)
- ½ cup frozen spinach, defrosted and squeezed dry (45g)
- 1 large egg
- ⅔ cup full-fat ricotta (150g)
- ½ cup grated cheddar cheese (40g)
- ⅔ cup wholemeal self-raising flour (85g)
- 1 teaspoon onion powder
- Olive oil, to cook
Instructions
- Prep the vegetables: Start by grating the sweet potato and zucchini. Combine them with the defrosted spinach in a bowl.
- Remove excess moisture: Wrap the mixture in a clean kitchen towel and squeeze out as much moisture as possible.
- Mix it up: Transfer the strained veggies to a large mixing bowl. Add the egg, ricotta, cheddar cheese, and onion powder to the bowl. Stir until well combined.
- Add flour: Gradually mix in the flour until you form a thick batter.
- Cook: Heat a non-stick skillet over medium-high heat and lightly spray with olive oil. Spoon tablespoon-sized portions of the batter into the pan.
- Golden brown: Cook for 1-2 minutes on each side, flipping gently once golden and cooked through.
- Cool and store: Let the fritters cool on a wire rack for a few minutes. Store cooled fritters in an airtight container for up to 3 days.
Notes
For extra crispiness, chill the batter for 30 minutes before cooking. Can be served with yogurt dip or salsa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 fritter
- Calories: 130
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg