Name: Cajun mozzarella and ricotta fritters
Yield: Makes 16 fritters, Serve 4
Ingredients: 50 g plain flour; 2 free-range eggs, beaten; ½ teaspoon cayenne; 100 g fine cornmeal (polenta); drop of Tabasco sauce; 1 teaspoon smoked paprika (or paprika); vegetable oil for deep-frying; salt and cracked black pepper; 200 g dried white breadcrumbs; 1 teaspoon creamed horseradish; 1 tablespoon fresh thyme leaves; 100 ml tomato ketchup; salt and freshly ground black pepper; 400 g ricotta cheese, well drained; 1 teaspoon Worcestershire sauce; ½ teaspoon garlic powder; 200 g buffalo mozzarella, patted dry and cut into 1 cm dice; 1 tablespoon chopped fresh oregano leaves

Preparation info

Makes 16 fritters, Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Adding cajun spices to the cheese mixture really gives the fritters a lift and is an ideal way to get the gastric juices flowing.

Ingredients

400 g ricotta cheese, well drained
½ teaspoon garlic powder
½

Side dish
Vegetarian

Method

Place the drained ricotta in a bowl and add the garlic powder, spices and fresh herbs; season well with salt and cracked black pepper. Stir in half the breadcrumbs, then add the dried mozzarella. Divide the mixture into sixteen small balls, place on a plate and refrigerate for 1 hour to firm up.

For the dip, combine all the ingredients together in a bowl and season to taste.

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