Sun-dried tomato, fetta and basil fritters
Sun-dried tomato, feta, and basil fritters are a tasty, easy-to-make snack combining tangy sun-dried tomatoes and creamy cheeses. Perfect as an appetizer or side dish for any occasion.
Cook time 20 min
Prep time 5 min
Ingredients:
1 cup self-raising flour2 eggs
3/4 cup milk (1% fat)
3/4 cup feta cheese
1 cup sun-dried tomatoes
1/2 cup basil leaves
1/2 cup ricotta cheese
salt & pepper to taste
Sun-dried tomato, feta, and basil fritters are a delectable and healthy snack perfect for any time of the day. Combining the tangy flavors of sun-dried tomatoes with the creamy textures of feta and ricotta cheese, these fritters are not only delicious but also simple to make. Whether you're serving them as an appetizer, side dish, or a main course, they are sure to please everyone at the table.
Instructions:
- In a large mixing bowl, sift 1 cup of self-raising flour.
- Crack 2 eggs into the bowl and whisk them into the flour until well combined.
- Gradually add 3/4 cup of milk, whisking continuously to create a smooth batter.
- Add 3/4 cup crumbled feta cheese and mix until evenly distributed.
- Fold in 1 cup of finely chopped sun-dried tomatoes.
- Add 1/2 cup of chopped fresh basil leaves.
- Gently fold in 1/2 cup of ricotta cheese.
- Add salt and pepper to taste, and mix well.
- Heat a non-stick frying pan over medium heat. Lightly grease with a small amount of oil or cooking spray.
- Drop spoonfuls of the batter onto the pan, cooking a few fritters at a time and ensuring they don't touch.
- Cook each fritter for about 2-3 minutes on one side or until bubbles start to form on the surface.
- Flip the fritters carefully and cook for another 2-3 minutes, or until both sides are golden brown and the fritters are cooked through.
- Remove the fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Serve warm, either as-is or with a dollop of sour cream or Greek yogurt and a sprinkle of fresh basil leaves, if desired.
These sun-dried tomato, feta, and basil fritters are a perfect blend of flavors and textures that make for an irresistible dish. With just a few simple steps and readily available ingredients, you can whip up a batch of these savory fritters that will leave your taste buds craving for more. Enjoy them hot, straight from the pan, or pack them for a delightful picnic treat. Happy cooking!
Sun-dried tomato, fetta and basil fritters FAQ:
Cook each fritter for about 2-3 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until both sides are golden brown.
You can substitute feta cheese with crumbled goat cheese or ricotta for a milder flavor. Adjust the salt in the recipe if substituting with a less salty cheese.
Yes, you can prepare the batter in advance. Store it in the refrigerator for up to 2 hours before cooking. However, cooked fritters are best served fresh!
A medium-sized non-stick frying pan is recommended, allowing enough room to drop spoonfuls of batter without them touching.
The fritters are done when both sides are golden brown and they should feel firm to the touch. You can also cut one open to check for doneness.
Tips:
- Ensure all ingredients are at room temperature for easier mixing and better consistency.
- Use fresh basil leaves for a more vibrant and aromatic flavor.
- Pat the sun-dried tomatoes dry with a paper towel if they are packed in oil to avoid excess moisture in the batter.
- If you want crunchier fritters, you can fry them instead of baking them.
- Serve the fritters with a light yogurt dip or a fresh salad for a complete meal.
Nutrition per serving
4 ServingsCalories 440kcal
Protein 24g
Carbohydrates 55g
Fiber 6g
Sugar 16g
Fat 16g
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