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.
1. 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.
2. Sauté the chopped garlic in a saucepan with olive oil. Cook until garlic turns light brown. Set aside.
3. 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.
4. Blend gently until you achieve a ricotta like consistency. Careful not to over blend.
5. 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.
6. 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.
8. Serve with a salad. For a sauce I’d recommend my chili capsicum sauce, or pesto (found on my website).