Leftover squash fritters with tomato salsa

Sweet roasted squash, ricotta & punchy salsa

Leftover squash fritters with tomato salsa

Leftover squash fritters with tomato salsa

Makes 12 fritters, Serves 6
Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 148 7%
  • Fat 8.9g 13%
  • Saturates 3.7g 19%
  • Sugars 4.5g 5%
  • Salt 0.34g 6%
  • Protein 7.8g 16%
  • Carbs 9.6g 4%
  • Fibre 0.6g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Jamie Oliver
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Ingredients

  • SALSA
  • 2 green tomatoes
  • 2 ripe red tomatoes
  • ½–1 fresh red chilli
  • 4 spring onions
  • 1 lemon
  • ½ a bunch of fresh basil
  • olive oil
  • FRITTERS
  • 250g leftover roasted squash
  • 250g ricotta cheese
  • ½ teaspoon ground allspice
  • 2 large free-range eggs
  • 2 tablespoons wholewheat self-raising flour
  • ½ teaspoon baking powder
Tap For Method
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Ingredients

Method

  1. Chop all the tomatoes, some roughly and some finely so you've got a range of shapes and textures, then scrape into a bowl.
  2. Deseed and finely slice the chilli and trim and finely chop the spring onion, then add to the bowl. Squeeze in half the lemon juice.
  3. Pick and roughly chop the basil leaves, then add to the tomatoes along with a good pinch of sea salt, some black pepper and a drizzle of oil. Mix well.
  4. Roughly chop the leftover squash, scrape into a large bowl, then add the ricotta, allspice and a pinch of salt and pepper.
  5. Crack in the eggs and whisk to combine, then fold through the flour and baking powder.
  6. Heat 1 tablespoon of oil in a non-stick frying pan over a medium heat, add 6 large spoonfuls of batter and fry for 3 to 4 minutes, or until golden and crisp on the bottom. Flip the fritters over and fry for a further 3 to 4 minutes, or until golden and cooked through.
  7. Serve immediately with a generous dollop of tomato salsa, then repeat with the remaining batter.
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