You are here:
  1. Home
  2. Main dishes - vegetarian
  3. Zuccini & Ricotta Fritters with Rouille


1 Zuccini & Ricotta Fritters with Rouille

2 Main dishes - vegetarian recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Zuccini & Ricotta Fritters with Rouille

Print:
Print recipe
I'm cooking this today
4

Ingredients

30 portion(s)

Ingredients

  • 1 litre full cream milk
  • 30 grams white wine vinegar
  • 500 grams Small Zuccini
  • 200 grams plain flour
  • 2 eggs
  • 50 grams parmesan
  • 5 grams Nutmeg
  • 2 Capsicums Red
  • 50 grams white bread
  • 1 clove garlic
  • 30 grams lemon juice
  • 5 grams Tabasco sauce
Add to shopping list
  • 6
    30min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Fritters and Ricotta

  1. RICOTTA - Pour the milk into the jug and set the temperature to

    85 Degrees / Gentle stir setting / 7mins.

    Bring up to temperature.This will take approx 7 minutes using cold milk. You may need to increase the time to reach temperature as this will vary slightly.

    Once the temp reached 85 degrees, with the blades still spinning, add the vinegar and continue on Gentle stir setting for 30 seconds. 

    Pour gently into a sieve and allow to cool. I used muslin lined Varoma to drain the liquid from the ricotta. Set aside to cool.

     

    FRITTERS- Roughly chop the Zuccini and add to the bowl. Speed 6 for 8 seconds.  Add the cooled ricotta, eggs, flour, parmesan, nutmeg, salt and pepper. Blend on speed 1 for 10 seconds.

    Shallow fry tablespoon amounts of the mixture in vegetable oil in a heavy based frypan until crispy and golden. Transfer to papertowel to cool.

    To Make the Rouille:

    Place the capsicums in the oven for 20 minutes each side.

    Allow to cool slightly and peel.

    Place the roasted capsicum, bread, garlic, lemon juice, tobasco, salt and pepper into the bowl.

    Mix speed 5 for 20 seconds.  Scrape down the sides of the bowl and blend for a further 10 seconds speed 5.

     

    Serve the fritters with the Rouille on the side.

     

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

You can use the Varoma to strain the ricotta from the milk.  The reserved liquid from the ricotta cheese can be used for making cakes.

An easy way to peel the capsicums when they are cooked pop them into a paper bag or wrap them in paper towel then into a zip lock bag for 20 minutes. The skin will just fall off.

When buying the Zuccini buy the small ones as these have less liquid in them. If you cannot get small ones thats ok once you chop the Zuccini just squeeze some liquid away with your hands as you want the mixture to be like pancake batter consistency and not too runny.

 

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Made these, unsuccessful, they were like...

    Submitted by LizMary on 10. February 2023 - 12:21.

    Made these, unsuccessful, they were like cardboard.
    Wasted all the ingredientsSad

    Login or register to post comments