Basil Fritters Recipes

BILL'S MOZZARELLA AND BASIL FRITTERS

Steps:

• Place all the ingredients except the oil into a bowl and mix well to combine.
• Shape the mixture into 12 small patties and refrigerate for at least 1/2 hour.
• Heat the oil in a large non-stick fry pan on medium high heat and fry the fritters for a few minutes on each side until they are nice golden colour.
• Drain on paper towel and keep warm in a low oven while cooking the remaining fritters.

ZUCCHINI, HAM, BASIL AND RICOTTA FRITTERS

Steps:

• Whisk together the flour, eggs, butter, milk, salt and pepper in a large bowl.
• Fold through the ricotta, basil, ham and zucchini.
• Heat 2 tablespoons of oil in a small, non-stick frypan over medium heat.
• Add half of the mixture to the pan and cook for about 4 minutes each side. Set aside.
• Repeat with 2 tablespoons of oil and the rest of the mixture.
• Cut into wedges to serve.

ZUCCHINI, BASIL & FETA FRITTERS

Steps:

• Coarsley grate zucchini. Firmly squeeze zucchini to remove excess moisture. Place into a medium bowl.
• Add green onions, feta, basil and egg yolks. Season with salt and pepper to taste. Stir to combine. Sift flour and baking powder together and stir into zucchini mixture.
• Whisk egg whites in a small bowl until soft peaks form. Using a metal spoon, gently fold egg whites into zucchini mixture.
• Heat 1/2cm oil in a large non-stick frying pan over medium eat. Using approximately 2 heapedtablespoons mixture per fritter, spoon mixture intopan and cook, in batches, for 2-3 minutes on each side until golden. Drain fritters on paper towel and serve.