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Crispy Spring Onion and Ricotta Fritters with Creamy Avocado Dip

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Ingredients

Adjust Servings:
250 g ricotta cheese
1 large egg lightly beaten
6 tablespoons self raising flour
6 tablespoons milk
1 bunch spring onion finely sliced
2 tablespoons fresh coriander chopped
sunflower oil for shallow frying
salt & freshly ground black pepper
1 cup creme fraiche to serve
2 ripe ripe but not soft avocados
1 small red onion diced
1 lime juice and zest of grated
1/2 - 1 red chile seeded and finely chopped to taste
225 g tomatoes peeled seeded and diced

Nutritional information

573.1
Calories
424 g
Calories From Fat
47.2 g
Total Fat
22 g
Saturated Fat
163.1 mg
Cholesterol
383.1mg
Sodium
27.6 g
Carbs
8.4 g
Dietary Fiber
3.8 g
Sugars
14.8 g
Protein
254g
Serving Size (g)
4
Serving Size

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Crispy Spring Onion and Ricotta Fritters with Creamy Avocado Dip

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    Cuisine:

      this was wonderful. loved the flavors. The texture was a little like pancakes bc i chose to use some cooking spray to cut calories!

      • 55 min
      • Serves 4
      • Easy

      Ingredients

      Directions

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      Spring Onion and Ricotta Fritters With Avocado Salsa,A deliciously-different entree adapted from one of my favourite cookbooks: The Onion Cookbook: cooking with onions, garlic, leeks, spring onions, shallots and chives by English chef Brian Glover. Not liking spicy food, when Ive made this recipe Ive omitted both the chilli and Thai fish sauce, but Ive included them here for those who like their food spicy. Instead of the chilli, I add sweet red pepper. If the salsa needs more liquid, add a little more lime juice or lemon juice.,this was wonderful. loved the flavors. The texture was a little like pancakes bc i chose to use some cooking spray to cut calories!,A deliciously-different entree adapted from one of my favourite cookbooks: The Onion Cookbook: cooking with onions, garlic, leeks, spring onions, shallots and chives by English chef Brian Glover. Not liking spicy food, when Ive made this recipe Ive omitted both the chilli and Thai fish sauce, but Ive included them here for those who like their food spicy. Instead of the chilli, I add sweet red pepper. If the salsa needs more liquid, add a little more lime juice or lemon juice.


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      Steps

      1
      Done

      The Salsa: Peel, Stone and Dice the Avocados. Place in a Bowl With the Red Onion, Lime Rind and Juice. Add Chilli, to Taste (or Sweet Red Pepper If You Dont Like Spicy Food), the Tomatoes, Mint and Coriander. Season With Salt, Freshly Ground Black Pepper, Sugar and Thai Fish Sauce (omit This If You Dont Like Spicy Food). Mix Well and Set Aside For 30 Minutes.

      2
      Done

      the Fritters: Beat the Ricotta Until Smooth, Then Beat in the Egg and Flour, Then the Flour, to Make a Smooth, Thick Batter. Then Beat in the Spring Onions and Coriander and Season With Salt and Freshly Ground Black Pepper. Heat the Oil in a Non-Stick Pan Over a Medium Heat. Add Spoonfuls of the Batter Mixture to Make Fritters (about 7.5 Centimetres or 3 Across) and Lightly Saut For About 4-5 Minutes on Each Side Until the Batter Mixture Has Set and Is a Golden Brown.

      3
      Done

      Serving: Taste the Salsa and Adjust the Seasoning, Adding More Lime Juice and/or Sugar to Taste. Serve the Fritters With the Salsa and Dollops of Crme Fraiche. Garnish With Coriander Sprigs and Lime Wedges.

      Avatar Of Nevaeh Bishop

      Nevaeh Bishop

      Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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