Squash Fritters with Tomato Salsa: March 2020, Week 1

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.