Ricotta And Squash Fritters

1. 1

   Place squash in a microwave-safe bowl with a little water. Cover with plastic wrap. Microwave on HIGH (100% power) for 3-4 mins, until just tender. Drain well. Mash roughly. Let cool.

2. 2

   In a large bowl, combine ricotta, eggs, flour, Parmesan and mint. Mix in squash. Season.

3. 3

   Heat oil in a deep, heavy-bottomed saucepan over medium heat. Working in 4 batches, drop tablespoonfuls of mixture into oil. Cook for 3-4 mins each, turning often, until golden and cooked through. Drain on paper towels.

4. 4

   Serve with arugula and pear salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.