Loverly food: Ricotta, broccoli & carrot fritole

149Given the sheer number of ricotta based recipes I’ve blogged over the years it’s hardly surprising for you to hear I rather love the stuff.  The only thing is that it is best served as fresh as possible so after I’ve gobbled some up fresh on my toast with honey I start looking to what I can cook with it.

I spied some sweet fritoles on a facebook page I follow and knew I had to try making some. My Nonna makes them sweet and I remember eating them as a child….but I wanted, as always, to try and veggie smuggle for the kiddos, especially Mr 2 and we have so much broccoli to use up that I thought I’d give that a go.  I found lots of recipes for fritters but none for these puffy looking morsels so I rang my Dad to ask his advice.

I did mine all in the food processor initially (cos I’m lazy!) and then, as I had already been using the little deep frier machine we have, I used that. But usually, when I fry something I do it in tiny batches in a very small saucepan so I don’t use heaps of oil.

Ingredients:

  • 1 cup ricotta cheese
  • 3/4 cup plain flour
  • 2 teaspoons baking powder
  • 1 orange, zested and a little of the juice from half of the orange – use lemon if you like but I went with orange because we have so many to use up too!
  • Half a small broccoli, chopped roughly
  • 2 carrots, chopped roughly
  • 2 eggs
  • Salt to taste (I like salt in my food but I know some of you aren’t fans)
  • A dash of dried coriander/cumin/fennel or whatsoever you like
  • Oil of your preferred type to fry in

Method:

  • Set your oil to heat – bringing it up to the 180ish degree mark
  • Put all the ingredients in the food processor and whizz until it’s all mixed up nicely. If you don’t have one grate the veggies and pop it all in a bowl together.
  • When oil is to temperature spoon tablespoons of the mixture carefully in to the oil and fry for around 3-5 minutes until golden brown. If they’re not cooking on the top you may have to spin them over to cook evenly.
  • Drain well on paper towel.

These are absolutely best served fresh and I dipped mine in some yoghurt. Yum! But if you want to cook them in advance, reheat them in the oven til they crisp up again. They’ll kind of deflate a bit when sitting about.

The recipe above makes LOTS so do feel free to halve. I gifted some of them to my Mum and a friend and we still had lots of them.

As always, if you give them a try I would love to know what you think!

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