Vegan Ricotta Fritters - PowerPoint PPT Presentation

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Vegan Ricotta Fritters

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Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes Serves: 8 Growing up in an Italian family, with my mum as a chef, ricotta was a classic ingredient used in so many recipes. I wanted to create something plant-based that would work in the same way. The vegan ricotta in these fritters is so versatile and can be used for lasagna, cannelloni, and so much more. In this case, it’s the hero ingredient in these zucchini fritters. – PowerPoint PPT presentation

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Title: Vegan Ricotta Fritters


1
Vegan Ricotta Fritters
https//www.wholesomebellies.com.au/
2
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Total time 25 minutes
  • Serves 8
  • Growing up in an Italian family, with my mum as a
    chef, ricotta was a classic ingredient used in so
    many recipes. I wanted to create something
    plant-based that would work in the same way. The
    vegan ricotta in these fritters is so versatile
    and can be used for lasagna, cannelloni, and so
    much more. In this case, its the hero ingredient
    in these zucchini fritters.

3
  • INGREDIENTS -
  • 250 grams firm tofu
  • 3 cloves garlic
  • 1 cup raw cashews
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons soy milk
  • 3 large zucchini
  • 2 tablespoons cornflour
  • Light oil for shallow frying (I like light olive
    oil)

4
  • METHOD
  • Grate zucchini and sprinkle with salt to help
    bring out the water. Let sit for 20 minutes, then
    squeeze water out of the zucchini by hand or with
    a muslin cloth. You want to make sure the
    zucchini have most water removed.
  • Sauté the chopped garlic in a saucepan with
    olive oil. Cook until garlic turns light brown.
    Set aside.
  • Blend raw cashews in a food processor for about
    30 seconds or until they start to break down.
    Then add tofu, salt, nutritional yeast, milk and
    cooked garlic.
  • Blend gently until you achieve a ricotta like
    consistency. Careful not to over blend.

5
  • Transfer mixture to a bowl and add the grated
    zucchini and cornflour. Depending on how much you
    blend your tofu and cashews, you may need to add
    more cornflour to thicken the mixture.
  • Grab a fry pan and heat up the oil. Be sure to
    coat the entire fry pan. Once the oil is hot,
    scoop a handful of the mixture into a ball like
    shape and place in oil to fry. Once brown turn
    over and cook other side.
  • Serve with a salad. For a sauce I'd recommend my
    chili capsicum sauce, or pesto (found on my
    website).

6
Contact US
  • Email -
  • fiona_at_wholesomebellies.com.au
  • Phone - 0416 250 969

https//www.wholesomebellies.com.au/
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