- 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
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
RICOTTA - Pour the milk into the jug and set the temperature to
85 Degrees / / 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 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.
Fritters and Ricotta
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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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