Try and find something not to like about cheese. I make my own cheese, but you can equally use a good quality substitution from the supermarket. If you use store bought ricotta and it is very wet, strain it over muslin cloth in a colander for twenty minutes before using it. I made some ricotta this afternoon because I felt like some cheesy fritters.
If you want a snack, side for dinner or just want something to keep the kids busy after school, these are your pick. They are a fridge emptier- I’ve used leftover kale, but you could easily use grated zucchini, mashed sweet potato, baby spinach or chopped silverbeet. Swap the dried dill for other herbs if you like and change the leek for spring onion or brown onion and you’ve got different flavours.
The way I’ve done them they are reminiscent of the flavours in greek spinach pie- spanakopita. Best eaten straight out of the frypan, but also good frozen and reheated in the oven.
Two cheese fritters
- 250 grams of ricotta, strained
- 200 grams of fetta cheese
- 1/2 a bunch of kale stems removed, leaves chopped into ribbons
- 1 leek finely diced
- 1 egg
- 1.5 teaspoons of dried dill
- 2 tablespoons plain flour
- olive oil
- Pour boiling water over the chopped kale leaves.
- Leave to sit 5 minutes.
- Refresh in cold water.
- Meanwhile heat some olive oil in a frypan (1-2 tablespoons) over medium heat.
- Fry the leeks until soft.
- Combine the cheeses in a large bowl.
- Add the egg and mix well.
- Add the kale and soft leeks.
- Add the flour and dill and mix well.
- Heat olive oil over medium heat.
- Put tablespoons of the mixture into the frypan and squash slightly.
- Fry until golden (2-3 minutes) then flip and fry the other side.
- Remove from the pan and drain on baking paper.
- Continue in batches until complete.