Jamie Magazine
By Jamie Oliver
35 mins
Not Too Tricky
serves 6
Recipe From
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
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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