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Leftover squash fritters with tomato salsa
Sweet roasted squash, ricotta & punchy salsa
Leftover squash fritters with tomato salsa
Makes 12 fritters, Serves 6
Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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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
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Jamie Magazine
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Method
- Chop all the tomatoes, some roughly and some finely so you've got a range of shapes and textures, then scrape into a bowl.
- 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.
- 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.
- Roughly chop the leftover squash, scrape into a large bowl, then add the ricotta, allspice and a pinch of salt and pepper.
- Crack in the eggs and whisk to combine, then fold through the flour and baking powder.
- 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.
- Serve immediately with a generous dollop of tomato salsa, then repeat with the remaining batter.
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