Semi-dried tomato, spinach and ricotta frittersReviewed by our expert panel
(at time of publication)
- 1 large bunch (about 350g)spinach, trimmed
- ½ cup skim milk
- 2 eggs
- 250g reduced-fat ricotta cheese
- 1 cup self-raising flour
- ½ cup chopped semi-dried tomatoes
- ⅓ cup kalamata olives, chopped
- ¼ cup chopped fresh basil
- spray oil
- 4 tomatoes, roasted, to serve
- 4 cups baby spinach, to serve
1 Place spinach in 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.
2 In a large bowl whisk milk, eggs and ricotta together. Gradually add flour and whisk until smooth. Stir in spinach, semi-dried tomatoes, olives and basil.
3 Spray a large frying pan with oil and place over a medium-high heat. Spoon 1/4 cup mixture per fritter into pan, 3 fritters at a time. Cook for 3 minutes each side until golden and cooked through. Continue with the remaining batter to make 12 fritters, spraying pan with more oil, if necessary. Serve with tomatoes and spinach with your preferred low-fat dressing.
Make it gluten free: Use rice flour instead of standard flour.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 5g
Dietary fibre 7g
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