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Categories:Viewed: 25 - Published at: 8 years ago
Ingredients
- 12 1/2 ounces winter squash peeled, chopped
- 7 ounces ricotta cheese
- 2 eggs
- 1/2 cup flour all-purpsoe
- 1 ounce Parmesan cheese grated
- 2 tablespoons fresh mint leaves chopped
- oil for deep-frying
- salad
- arugula
Method
- Place squash in a microwave-safe bowl with a little water. Cover with plastic wrap. Microwave on HIGH (100% power) for 3-4 mins, until just tender. Drain well. Mash roughly. Let cool.
- In a large bowl, combine ricotta, eggs, flour, Parmesan and mint. Mix in squash. Season.
- Heat oil in a deep, heavy-bottomed saucepan over medium heat. Working in 4 batches, drop tablespoonfuls of mixture into oil. Cook for 3-4 mins each, turning often, until golden and cooked through. Drain on paper towels.
- Serve with arugula and pear salad.
