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.