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Fritter Faces

Friday, February 05, 2016

Here's a healthy snack, just perfect for the kid's school lunchbox. You can design your own Fritter Face using vegetables of your choice or follow the recipe below.

Fritter Faces

You Will Need:

4 medium zucchini - grated
2/3 cup self-raising flour
2 eggs - lightly beaten
1 1/2 tablespoons roughly chopped fresh basil leaves
250g reduced-fat fresh ricotta cheese - crumbled
2 tablespoons vegetable or canola oil
1 small carrot – peeled and grated
1 tablespoon corn kernels
1 small red capsicum - halved lengthways and sliced

What To Do:

• Squeeze excess liquid from the zucchini. Combine the zucchini, flour, egg and basil in a bowl. Add ricotta. Mix until just combined (mixture will appear quite lumpy).
• Heat oil in a non-stick frying pan over medium heat. Spoon 1/4 cup batter into pan, spreading slightly with a spatula. Repeat to make 3 rounds. 
• Press carrot into batter to resemble hair, corn for eyes and capsicum for a smile. 
• Cook for 2 to 3 minutes until browned underneath and top just set. Turn. Cook for 1 to 2 minutes or until fritters are cooked through. Transfer to a plate lined with paper towel. Cool.
• Repeat with remaining batter, carrot, corn and capsicum. Serve.
• Can be frozen - Place cooked fritters, in a single layer, in an airtight container between sheets of baking paper. Freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.
• To reheat: Microwave 1 fritter on medium (50%) for 30 seconds to 1 minute or until heated through.