Cheese: the glue that holds my life together.
It's safe to say I'm a big cheese lover. In fact, if you read through my earlier blog posts you'll find a reference to cheese in every single one, regardless of the recipe. I made it my personal mission. The french have a saying that translates to "a meal without cheese is like a day without sunshine", which I assume means "shitty and a waste of time". So to make sure none of us suffer through such a day, I'm sharing a recipe for ricotta, parmesan and feta fritters. Three types of cheese equals three times the happiness!
This recipe has been adapted from Donna Hay's recipe for ricotta and parmesan fritters; I bammed it up a notch and added extra cheese. You're welcome. They're super easy to make, super satisfying to eat and by using low fat ricotta and feta you can keep the nutrition profile in pretty good shape. A high-protein, low-fat, easy-to-make recipe that has multiple types of cheese? This is the stuff dreams are made of. Well, my dreams.
Make sure to use firm fresh ricotta from the service deli and not the ricotta that comes in the tubs next to the cream cheese. The consistency is too wet and you won't so much have fritters as you will a sort of lumpy cheese soup. Mmmmmmmmm.....
Also feel free to get freaky with additional flavours - dill, chives, chilli flakes, extra fresh basil; they lend themselves well to this kind of recipe. Serve with salad for a light meal or as is for a quick and simple snack. Kids (and husbands) will love these because let's face it - children (and husbands) will generally eat anything that contains cheese. Just don't tell them they're healthy and you'll be earning their gratitude for days.
Ricotta, Parmesan and Feta Fritters with Basil Pesto
Makes approx. 20 fritters
480g fresh low-fat ricotta
50g low-fat feta
50g freshly grated parmesan
Zest of half a lemon
2 cloves garlic, crushed
3 eggs, lightly beaten
Salt and pepper
1/2 cup polenta
2 tsp olive oil
Store-bought basil pesto and lemon wedges, to serve
1) Place the ricotta, feta, parmesan, lemon rind, garlic and eggs in a medium bowl and mix to combine. Season with salt and pepper, then add polenta and mix well.
2) Heat the oil in a large non-stick frying pan over high heat. Cook heaped tablespoons of the mixture, for 3-5 minutes each side or until golden.
3) Dollop with the pesto and squeeze with fresh lemon juice to serve.
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