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Fritters with herbs, vegetables, and sundried tomatoes

Fritters with herbs, vegetables, and sundried tomatoes

Fritters are a very common springtime dish in Italy because there is a wide variety of excellent fresh vegetables. I consider this one as the “queen of recipes” because although it is quick to prepare, it is refined thanks to the herbs and pairing with sundried tomatoes.

Ingredients

fritters with herbs, vegetables, and sundried tomatoes_ingredients

 

  • cow’s milk ricotta 125 gr. or other cream cheese as you like (Philadelphia or goat cheese are fine)
  • egg 1
  • flour 100 gr.
  • baking powder for savoury preparations 2 teaspoons
  • salt and pepper to taste
  • courgette 1
  • aubergine ½
  • basil leaves 5
  • sage leaves 5
  • sundried tomatoes 5
  • warm water or milk 50 ml
  • extra virgin olive oil 3 tablespoons
Method

Wash the courgette and the aubergine, chop, and cook in a non-stick frying pan.

fritters with herbs, vegetables, and sundried tomatoes_chop_tomatoes

Wash basil and sage, chop and add to the cooked vegetables. Mix and set aside.

fritters with herbs, vegetables, and sundried tomatoes_cook_vegetables_herbs

In a bowl, mix the egg with the ricotta, add the baking powder, a pinch of salt, the flour, the water or the milk, and mix everything together.

fritters with herbs, vegetables, and sundried tomatoes_batter_ingredients

Add the cooked vegetables to the batter and mix.

fritters with herbs, vegetables, and sundried tomatoes_mixed_dough

fritters with herbs, vegetables, and sundried tomatoes_batter_add_vegetables

Put a little oil in a non-stick pan and let it heat up. Using two tablespoons, place dollops of the dough one at a time in the pan, and brown on both sides.

fritters with herbs, vegetables, and sundried tomatoes_cooked_fritters

Drain the fritters on a sheet of absorbent paper, serve with drained sundried tomatoes.fritters with herbs, vegetables, and sundried tomatoes_plate5_300

 

Tips

Instead of courgettes and aubergines, you can use other leftover vegetables you have, such as chard, spinach, carrots, green peas, green beans, broccoli, or cauliflower. The only important trick is to make sure the vegetables are well dried out before adding to the batter.

You can use other fresh herbs as you like, such as chive, parsley, or dill.

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