Yield: 12 fritters
Ingredients: Resource adapted slightly from https://www.jamieoliver.com/recipes/vegetable-recipes/leftover-squash-fritters-with-tomato-salsa/
SALSA 4 ripe red tomatoes
½–1 fresh hot pepper
4 green onions
1 lemon
½ a bunch of fresh cilantro or parsley
olive oil
Red pickled onions, chopped (optional)
FRITTERS 2 cups leftover roasted squash
2 cups ricotta cheese (or non-dairy Tofu ricotta - recipe below)
½ teaspoon ground allspice
2 large free-range eggs
2 tablespoons whole wheat flour
½ teaspoon baking powder
Preparation: Chop all of the ingredients for the salsa and set aside.
Combine all of the fritter ingredients together. Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 mins on each side, until golden and crisp. Keep warm in a low oven until ready, then serve with a grating of Parmesan (optional)
Dairy Free Ricotta Cheese Yield: 2 cups
Ingredients: Resource from https://www.thespruceeats.com/dairy-free-ricotta-cheese-1000532
2 12-ounce blocks Silken Tofu (extra firm)
1 teaspoon honey (or agave nectar)
2 teaspoon apple cider vinegar
2 teaspoon salt, plus more to taste
Preparation: In a small bowl, mash the tofu with a fork or crumble with your hands.Mix in the remaining ingredients until well combined.
Ricotta will keep for 3 days in an air-tight container in the refrigerator.