Two Cheese, Sun-dried Tomato, and Basil Fritters

1. 1

   Sift the flour, salt and baking powder into a large bowl.

2. 2

   In another bowl, whisk together the eggs and milk until well blended.

3. 3

   Add the egg mixture to the flour and stir with a wooden spatular until just moistened.

4. 4

   Fold in the feta cheese, sun-dried tomato, basil, ricotta, salt and pepper to taste.

5. 5

   Heat a large non-stick skillet over medium heat.

6. 6

   Coat with some nonstick cooking spray or lightly brush with olive oil.

7. 7

   Place large spoonfuls of the mixture in the hot skillet and cook for about 3 minutes or until bubbles appear on the surface.

8. 8

   Flip the fritter over with a rubber spatula and cook for another one or two minutes until golden and brown.

9. 9

   Transfer onto a plate.

10. 10

    Cover with foil to keep warm.

11. 11

    Repeat with the remaining mixture until it's done.

12. 12

    Serve warm with sour cream, plain yogurt or a leafy green salad, or some prepared pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.