Tag Archives: fritters

Cauliflower & ricotta fritters

Good old fashioned cauliflower started to make a bit of a come back in 2015, with kale slowly fading away.  Cauliflower started appearing on big name chefs restaurant menus, roasted whole, served in salads, purees.  Neil Perry gave it a blessing with this nice looking recipe in Good Food. Me, I decided it would work well in a fritter, hearty for the vegacquarian Marito – he loved them. Do try and buy fresh ricotta when you can, rather than the pre-packaged supermarket stuff – it makes such a difference to any recipe.

cauliflowerfritters

Ingredients
750g cauliflower florets
250g ricotta, well drained
1 egg, lightly beaten
1/4 cup chives, finely chopped
1/3 cup flat leaf parsley, finely chopped
1/2 cup grated parmesan cheese
1 cup breadcrumbs
1/4 cup flour
salt and pepper for seasoning
oil for frying

Making them
1. Blanch the cauliflower in boiling water until tender. Drain and allow to cool, then process in a food processor until broken down but not completely smooth (you could also just mash with a fork or potato masher).
2. Place cauliflower in a bowl with ricotta, season well with salt and pepper and combine with a wooden spoon. Add the egg, herbs and parmesan and combine. Finally add the breadcrumbs and flour and combine.
3. Shape into patties. I used a large ice cream scoop to divide the mixture first before shaping so that the patties are consistent in size, and got about 18 patties. Refrigerate the patties for an hour or so.
4. Heat the oil in a fry pan, and fry the patties on medium heat for a few minutes each side until golden. Drain on paper towels and serve hot.

Zucchini Frittelle

With the bounty of Summer gardens, it was the perfect time to make zucchini frittelle (zucchini fritters). Like crostoli and tiramisu, there are a thousand different versions of these, depending which Nonna you talk to. My Mamma Rosa always uses tomato in hers, and so did my mother-in-law, but a lot of versions you see don’t. Given the season for zucchini flowers is short, you can make these just with zucchini the rest of the year.  I used a 200g zucchini and 100g of flowers; if you don’t have flowers just use 300g of zucchini instead. Or, if you have an abundance of flowers like I did in my kitchen this month, you could use entirely flowers and no grated zucchini, but you will need to add some water to the mixture. You can also use plain or self raising flour (though plain is more typical) – in the ones pictured here I used self raising because when I looked in the cupboard I was out of plain (rookie mistake), and they just come out a little thicker if you do. Replace the eggs with water if you have an egg allergy. (Have I covered every possible permutation yet?).

They are a great snack, or can be part of a selection of antipasto dishes.

zucchinifrittelle

Ingredientsimkjan (8)
1 medium zucchini, coarsely grated
100g zucchini flowers, stamen removed, coarsely torn
1 ripe tomato, seeds removed, finely diced
Handful of basil, chopped
1/3 cup grated Parmeggiano
2 eggs, lightly beaten
1 cup plain flour
salt and pepper
Canola oil, for frying

Making them
1. Using a wooden spoon, gently combine the zucchini, flowers, tomato, basil and Parmesan. Season with salt and pepper.

2. Add the egg and combine, then add the flour and gently mix until well combined

3. Heat some canola oil in a frypan, then place a heaped tablespoon in the pan, flattening slightly (or use less to make mini bite sized ones). Once golden on the bottom flip over. You should only need to turn them once. Eat warm or at room temperature (if they last long enough to get to room temperature, they never do at my place).