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Sun-dried tomato, fetta and basil fritters
Long time ago Italians dried tomatoes for use in winter when fresh tomatoes are were not available. Nowadays ,they are very popular all over the world. Your family will be thrilled with this delicious recipe!
Ingredients
- 1 cup self-raising flour
- 2 eggs, lightly beaten
- 2/3 cup (160ml) milk
- 175g Greek fetta, crumbled
- 125g sun-dried tomatoes, chopped
- 1/4 cup chopped basil
- 1/2 cup crumbled ricotta
- salt and cracked black pepper
- rocket salad, to serve
- store-bought pesto, to serve
Method
- Sift the flour into a large bowl. Place the eggs and milk in a separate bowl and whisk to combine. Add egg mixture to the flour and mix until just combined.
- Fold in the fetta, tomato, basil, ricotta, salt and pepper.
- Heat a large non-stick frying pan over medium heat and spray with oil spray. Place large spoonfuls of the mixture in the pan and cook for 2-3 minutes or until bubbles appear on the surface.
- Turn with a spatula and cook for another minute. Transfer to a plate lined with paper towel to drain excess oil. Cover to keep warm.
- Repeat with remaining mixture.
- Serve with a simple rocket salad and pesto.
(Source: taste.com)
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2)
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anonymous says:
29-Sep-2009
hey this is really nice
anonymous says:
29-Sep-2009
wow this is nice
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