Today we're featuring another delicious dish by renowned food photographer and stylist, Alicja Sieronski. Alicja’s partnered with us to craft unique recipes featuring Click And Grow plants! On the menu today are some delicious seasonal fritters.
These fluffy fritters combine the sweetness and creaminess of cauliflower and ricotta with earthy rainbow chard and fragrant marjoram. They make a delicious light lunch or starter, pair well with a garlicky yogurt dip and can also be enjoyed cold; a perfect addition to a wholesome lunchbox.
Prep time: 25 minutes
Cooking time: 15 minutes
1 medium cauliflower cut into small florets - about 3 cups
1 tablespoon butter
1 garlic clove , minced
1 small red onion, finely chopped
2-3 teaspoons frying oil
100g Rainbow chard leaves, stalks removed and chopped
1 cup ricotta cheese
¼ cup parmesan cheese, grated
2 teaspoons apple cider vinegar
1 tablespoon freshly picked marjoram leaves
¼ cup plain flour
1 teaspoon cumin powder
Salt and pepper to taste
¼ - ½ teaspoon Chili flakes - optional
WHAT ELSE YOU’LL NEED:
Melt butter in a large skillet and add the small cauliflower florets. Sauté for 3 minutes, then add minced garlic and ⅓ cup water.
Let the cauliflower cook on low for further 7 to 10 minutes, until soft but still with a bite to it and water has evaporated.
Season with salt and freshly ground black pepper. Transfer to a bowl and set aside.
In the same skillet, sauté the red onion in 2 teaspoons of oil over low to medium heat for about 5 minutes until translucent.
Add chopped chard stalks to the onion and sauté for further 2 minutes. Now add apple cider vinegar and stir. Take off the heat and set aside.
In a separate bowl, place the eggs and beat lightly. Add ricotta, parmesan cheese, cumin powder and mix to combine.
Add chard leaves to a large pan of simmering, salted water. Cook for 1 minute until the leaves have wilted. Drain and refresh under cold running water. Place on paper or kitchen towel and gently squeeze out any excess moisture.
With the back of a fork or a small masher, mash the cooled cauliflower slightly. Sprinkle over marjoram leaves, add cooked onion, ricotta-egg mixture and mix to combine. Season with salt and pepper.
Wipe the skillet clean and heat 1 tablespoon of oil over medium - high heat. Cook 2 tablespoons of the mixture at a time in three batches, for 2 to 3 minutes each side or until golden.
They will keep in the fridge for up to three days.
Keep a lookout for more seasonal recipes from Alicja in the coming weeks! In the meantime, why not try Alicia’s delicious Zucchini and Corn Galette with herbs?