These delicious fritters are so light, creamy and extremely moorish! They combine fresh ingredients and can be made in no time at all.
One bite of these fritters, and you’ll be transported to the shores somewhere in the Mediterranean.
½ cup (125mls) low-fat milk
1 whole egg
1 cup liquid egg whites/ or 7 fresh egg whites
200g low-fat ricotta cheese
¼ cup self-raising wholemeal flour
250g baby spinach, finely chopped
¾ cup chopped 97% fat-free semi dried tomatoes
¼ cup kalamata olives, chopped
1 tbls basil pesto
canola cooking oil spray
rock salt & freshly cracked pepper, to season
1. In a medium-sized mixing bowl, whisk together milk, ricotta, egg and egg whites. Slowly add flour and continue to whisk until smooth consistency. Stir in semi dried tomatoes, olives and pesto. Then add spinach, and mix well to combine.
2. Spray lightly a large non-stick frying pan (or electric frying pan/skillet) with oil and set on medium-high heat. Spoon ¼ cup sized portions of the fritter mixture into the pan, no more than 4 fritters at a time. (If you overcrowd the pan the fritters will not cook evenly). Cook fritters 2-3 minutes each side, until golden brown and cooked through. Continue with remaining fritter mixture to make 12 fritters. Respray pan with more oil, when cooking another batch of fritters.
3. When done, plate up, and serve fritters immediately with steamed/grilled vegetables or a delicious MP Salad! Drizzle with flax oil, and I love to add fresh tomato chutney on top….Buon Appetito!
Shar's Tip – Great for the kids lunch boxes, and yours too!
Serves: 6 (makes 12 fritters) Prep & Cooking Time: 20 minutes
Nutritional Information: (2 fritters per serve)
Calories: 108.8 Protein: 11.0 g Carbs: 7.2 g Fat: 4.0 g