Vegan Ricotta Fritters
Growing up in an Italian family, with my mum as a chef, ricotta was a classic ingredient used in so many recipes. I wanted to create something plant-based that would work in the same way.
The vegan ricotta in these fritters is so versatile and can be used for lasagna, cannelloni, and so much more. In this case, it’s the hero ingredient in these zucchini fritters.
Vegan Ricotta Fritters
Ingredients
- 250 grams firm tofu
- 3 cloves garlic
- 1 cup raw cashews
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons soy milk
- 3 large zucchini
- 2 tablespoons cornflour
- light oil for shallow frying (I like light olive oil)
Method
- Grate zucchini and sprinkle with salt to help bring out the water. Let sit for 20 minutes, then squeeze water out of the zucchini by hand or with a muslin cloth. You want to make sure the zucchini have most water removed.
- Sauté the chopped garlic in a saucepan with olive oil. Cook until garlic turns light brown. Set aside.
- Blend raw cashews in a food processor for about 30 seconds or until they start to break down. Then add tofu, salt, nutritional yeast, milk and cooked garlic.
- Blend gently until you achieve a ricotta like consistency. Careful not to over blend.
- Transfer mixture to a bowl and add the grated zucchini and cornflour. Depending on how much you blend your tofu and cashews, you may need to add more cornflour to thicken the mixture.
- Grab a fry pan and heat up the oil. Be sure to coat the entire fry pan. Once the oil is hot, scoop a handful of the mixture into a ball like shape and place in oil to fry. Once brown turn over and cook other side.
- Serve with a salad. For a sauce I’d recommend my chili capsicum sauce, or pesto (found on my website).
Frequently Asked Questions
Can you suggest some other recipes or dishes where this vegan ricotta can be used?
Absolutely! This vegan ricotta can be used in a variety of recipes like lasagna, cannelloni, stuffed pasta shells, or as a filling for savory pastries. It's a versatile ingredient that adds creaminess and flavour to many dishes.
What are the key ingredients in the vegan ricotta, and what role do they play?
The key ingredients for the vegan ricotta are firm tofu, raw cashews, nutritional yeast, salt, olive oil, and soy milk. Tofu provides a creamy base, cashews add richness, nutritional yeast contributes a cheesy flavour, and soy milk helps achieve the desired consistency. Olive oil and salt enhance the overall taste.
How do you prepare the zucchini for the fritters, and why is it important to remove excess water?
To prepare the zucchini, grate them and sprinkle with salt to draw out excess moisture. Allowing the zucchini to sit for 20 minutes and then squeezing out the water ensures that the fritters have the right texture. Too much moisture can make the fritters soggy.
Can you provide some tips for frying the fritters to achieve a nice crispy texture?
To achieve a crispy texture, make sure the oil is hot before adding the fritters. Coat the entire frying pan with oil, and when you scoop a handful of the mixture into the pan, flatten it slightly to create a patty shape. This helps with even cooking and crispiness. Flip the fritters when one side is browned to cook the other side.
Do you have any recommended sauces to serve with these vegan ricotta fritters?
Yes, for a sauce, I recommend my chili capsicum sauce or pesto, which you can find on my website. These sauces complement the fritters and add extra flavour to the dish. You can also serve them with a side salad for a complete meal.
Can these fritters be made in advance, and if so, how should they be stored?
Yes, you can make these fritters in advance. To store them, place them in an airtight container in the refrigerator. They can be reheated in an oven or toaster oven for a few minutes when you're ready to enjoy them again
