Meatless Monday Ricotta and Spinach Fritters 4 Ingredients cups ricotta (I used part skim) 3 eggs, lightly whisked 3/4 cup grated Parmesan cheese 1 cup Panko 2 cups fresh spinach, sliced thin a couple of good pinches of salt and pepper 6-8 tablespoons olive oil, divided, for frying (use more or less based on your preference) Instructions Add ricotta, eggs, Parmesan cheese, panko, salt and pepper to a large bowl. Stir gently until just combined. Fold spinach into mixture. Drizzle about a tablespoon or two of olive oil in a large nonstick skillet over medium heat and spread around. Scoop a heaping tablespoon of ricotta and spinach mixture into hot oil and gently push down with spoon to spread and flatten just a bit, this helps them all cook up evenly. Repeat with as many spoonfuls as fit in your pan (I made 5 - 6 per batch). Cook for about 2 minutes on first side until golden brown. Flip and continue to cook another 2 minutes until other side browns as well. Serve warm, room temperature or cold out of the refrigerator as a snack. Notes The best way to test if fritters are seasoned well is to make a small "test" fritter first. I usually have to do this and add more salt and pepper after a small taste.
Posted on: Mon, 23 Sep 2013 19:21:52 +0000
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