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Sun-dried tomato, fetta and basil fritters
Sun-dried tomato, fetta and basil fritters
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients:
  • 150.00 gm self-raising flour
  • 2 eggs, lightly beaten
  • 160ml milk
  • 175g Greek fetta, crumbled
  • 125g sun-dried tomatoes, chopped
  • 62.50 ml chopped basil
  • 120.00 gm crumbled ricotta
  • salt and cracked black pepper
  • rocket salad, to serve
  • store-bought pesto, to serve
Instructions:
  • Sift flour into a large bowl. In a separate bowl, whisk together eggs and milk. Combine egg mixture with flour until just mixed. Gently fold in fetta, tomato, basil, ricotta, salt, and pepper.
  • Preheat a large non-stick frying pan over medium heat and coat with oil spray. Spoon mixture onto the pan and cook for 2-3 minutes until bubbles form. Flip with a spatula and cook for another minute. Drain on paper towel-lined plate, cover to keep warm. Repeat with rest of the mixture. Serve with rocket salad and pesto.

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