These little Vegetarian fritters are crisp on the outside and soft and gooey on the inside. Served with salad and a bright sauce or some natural yogurt, they are fresh and filling. They also make a great cold school or work lunch. This recipe makes about 12-14 decent sized fritters. I can eat 3 and feel extremely full while my giant-of-a-man eats 4 and feels properly satisfied.
About 6-8 large slices of leftover bread (if using supermarket bread you’ll actually need about 12 slices)
½ cup grated mozzarella
½ cup feta cheese
¼ cup ricotta cheese
¼ cup parsley and dill
Salt and pepper
- Shred half the leftover bread into small pieces with your hands. Pulse the rest in a food processor or blender until they have formed rough bread crumbs.
- In a large bowl beat together the two eggs. Crumble the feta into the eggs. Add the ricotta and mozzarella, stir to combine.
- Finely chop the parsley and dill, add to the mixture.
- Add bread to the mixture, stir well to combine. Season with a pinch of salt and some cracked black pepper. The mixture should hold together really well when pressed into patties. It’s quite a good easy to not be particularly careful about with measurements. Feel free to increase or decrease the recipe according to how much leftover bread you have. The egg holds it all together, so if you’re changing the quantity of the recipe, combine the bread and cheese first, then gradually add beaten egg until the mixture holds together properly.
- In a large shallow frying pan, add 2 tablespoons of neutral oil and place on medium-high heat.
- Drop patties gently into the oil. Fry 3-4 at a time to give yourself space to turn them.
- Fry on each side for 2-3 minutes or until golden and crisp. Drain on paper towel and repeat with the remaining mixture.
- Serve with a green salad and a bright sauce like a salsa