Squash fritters

Cooking Vegetarian Squash fritters

Serve these tasty squash fritters with salad for a complete vegetarian meal.

Lables: Low carb Low sugar Lower gi Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Coarsely grate 4 of the squash. Whisk the ricotta and egg in a large bowl until smooth. Stir in the grated squash, flour, parmesan, milk and basil until well combined. Season.
  2. Heat half the olive oil in a large non-stick frying pan over medium heat. Cook 2 tbsp measures of squash mixture for 5 mins each side or until golden, adding remaining olive oil between batches.
  3. Meanwhile, thinly slice the remaining squash. Combine squash, salad leaves, chickpeas and avocado in a bowl. Whisk extra virgin oil and lemon juice in a small bowl and drizzle over the salad. Season.
  4. Serve fritters with the salad.

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6 yellow squash
240g fresh ricotta
1 egg
1/3 cup self-raising flour
1/3 cup grated parmesan
2 tbsp milk
2 tbsp chopped basil leaves
2 tbsp Coles Brand Pure Olive Oil
120g baby spinach & rocket leaves
400g can chickpeas, drained, rinsed
1 avocado, chopped
2 tbsp Coles Brand Australian Extra Virgin Olive Oil
1 tbsp lemon juice

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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