Semi-dried tomato, spinach and ricotta fritters
(at time of publication)
Step 1 Place spinach into a large heatproof bowl, just cover with boiling water and set aside for 30 seconds. Plunge into a bowl of cold water. Drain well, squeeze out excess water and finely chop.
Step 2 Whisk together milk, eggs and ricotta in a large bowl. Gradually add flour and whisk until smooth. Stir in spinach, semi-dried tomatoes, olives and basil.
Step 3 Spray a large frying pan with oil and place over medium-high heat. Spoon 1/4 cup of mixture per fritter into the pan, 3 fritters at a time. Cook for 3 minutes each side, until golden and cooked through. Continue with remaining batter to make 12 fritters, spraying pan with more oil, if necessary. Serve with spinach and tomatoes.
About this Recipe
- 1 large bunch (about 350g) English spinach, trimmed
- 1/2 cup skim milk
- 2 eggs
- 250g low-fat ricotta
- 1 cup self-raising flour
- 1/2 cup chopped 97% fat-free semi-dried tomatoes
- 1/3 cup kalamata olives, chopped
- 1/4 cup chopped basil
- cooking oil spray
- 4 cups baby spinach leaves, to serve
- 4 Roma tomatoes, roasted, to serve
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified