RICOTTA & SPINACH FRITTERS
This recipe was created when I was trying to think of something to use my leftover ricotta cheese and spinach mixture from the previous day.
Provided by Jennifer Bass
Categories Vegetables
Time 40m
Number Of Ingredients 9
Steps:
- 1. Using a medium sized skillet, fill about 1/4 with extra-virgin olive oil and let heat on medium-high heat.
- 2. In a medium sized bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese and spinach. Add garlic salt and mix together well with clean hands. Gently fold in the chopped tomatoes.
- 3. Meanwhile, set up breading station using a small to medium bowl for the eggs, one plate with Italian bread crumbs and another plate for the Panko crumbs. Make cheese mixture into 2-inch balls and gently pat down to a "patty"; dip the fritter into the Italian bread crumbs then dip into egg mixture. Dip the fritter into the Panko crumbs. Repeat until all tomato slices are breaded. (For better results with the fritter staying together, you may want to put these in the freezer for 10-15 minutes before doing any further).
- 4. Preheat oven to 350 degrees.
- 5. Place three to four fritters into the oil and fry for 1 to 2 minutes and gently turn over using tongs. Allow to cook for 1 to 2 minutes longer or until golden brown.
- 6. Place fritters on a baking sheet sprayed lightly with non-stick cooking spray. Bake for 15 minutes or until heated through.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bowie
[email protected]These fritters sound like the perfect appetizer for my next party.
raymond godinez
[email protected]I love spinach and ricotta cheese, so I know I'll love these fritters.
Fatema Khanom
[email protected]I'm always looking for new recipes to try. These fritters sound like a great option.
Chrislene Lindor
[email protected]These fritters look delicious! I can't wait to try them.
Semina Brownell
[email protected]I'm not sure what I did wrong, but my fritters turned out really greasy.
Jamal Abu Soud
[email protected]I followed the recipe exactly, but my fritters didn't come out as crispy as I had hoped.
Hasan Rasel
[email protected]These fritters were a bit bland for my taste. I think I'll add some more salt and pepper next time.
Joe White
[email protected]I'm not a fan of ricotta cheese, so I substituted cottage cheese instead. The fritters still turned out great!
Gafar Musa
[email protected]These fritters are perfect for a party appetizer or a light lunch. They're also great for packing in a lunch box.
Shabnaz Mim
[email protected]I added some chopped sun-dried tomatoes to the batter and they added a nice tangy flavor. I highly recommend trying this variation.
david parchem
[email protected]I love that these fritters are baked instead of fried. It makes them a healthier option, but they're still just as delicious.
usman sarki
[email protected]These fritters are so light and fluffy! I could easily eat a whole plate of them.
Elin Kalantari
[email protected]I'm not usually a fan of spinach, but these fritters changed my mind. The ricotta cheese and Parmesan cheese really balance out the flavor of the spinach.
Kezang Choden
[email protected]I've made these fritters several times now and they always come out perfect. They're so easy to make and they're always a hit with my family and friends.
Murshad Alibaba
[email protected]These ricotta spinach fritters were an absolute delight! The combination of ricotta cheese and spinach created a soft and flavorful interior, while the crispy exterior added a nice contrast. I served them with a side of tzatziki sauce, which compleme