Two Cheese, Sun-dried Tomato, & Basil Fritters
These yummy fritters are quick and easy to make, perfect for a delicious weekday supper or a tasty brunch at the weekend.
Yield
4 servingsPrep
10 minCook
5 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 2 | large |
eggs
lightly beaten |
|
| ⅔ | cup |
milk, low-fat
|
|
| 6 | ounces |
feta cheese
crumbled |
|
| 4 ½ | ounces |
sundried tomatoes
chopped |
|
| ⅓ | cup |
basil
chopped, fresh |
*
|
| ½ | cup |
ricotta cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
baking powder
|
|
| 2 | large |
eggs
lightly beaten |
|
| 158 | ml |
milk, low-fat
|
|
| 173.4 | ml/g |
feta cheese
crumbled |
|
| 130.1 | ml/g |
sundried tomatoes
chopped |
|
| 79 | ml |
basil
chopped, fresh |
*
|
| 118 | ml |
ricotta cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Sift the flour, salt and baking powder into a large bowl.
In another bowl, whisk together the eggs and milk until well blended.
Add the egg mixture to the flour and stir with a wooden spatular until just moistened.
Fold in the feta cheese, sun-dried tomato, basil, ricotta, salt and pepper to taste.
Heat a large non-stick skillet over medium heat.
Coat with some nonstick cooking spray or lightly brush with olive oil.
Place large spoonfuls of the mixture in the hot skillet and cook for about 3 minutes or until bubbles appear on the surface.
Flip the fritter over with a rubber spatula and cook for another one or two minutes until golden and brown.
Transfer onto a plate.
Cover with foil to keep warm. Repeat with the remaining mixture until it's done.
Serve warm with sour cream, plain yogurt or a leafy green salad, or some prepared pesto.
