Vegan Ricotta Fritters
                     Vegan Ricotta Fritters
https://www.wholesomebellies.com.au/
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Serves: 8
Growing up in an Italian family, with my mum as a chef, ricotta was a 
classic ingredient used in so many recipes. I wanted to create 
something plant-based that would work in the same way. The vegan 
ricotta in these fritters is so versatile and can be used for lasagna, 
cannelloni, and so much more. In this case, it’s the hero ingredient in 
these zucchini fritters.
INGREDIENTS : - 
250 grams firm tofu 
3 cloves garlic
 1 cup raw cashews
 3 tablespoons nutritional yeast 
1 teaspoon salt
 2 tablespoons olive oil
 2 tablespoons soy milk 
3 large zucchini 
2 tablespoons cornflour 
Light oil for shallow frying (I like light olive oil)
METHOD
Grate zucchini and sprinkle with salt to help bring out the water. 
Let sit for 20 minutes, then squeeze water out of the zucchini by 
hand or with a muslin cloth.  You want to make sure the zucchini 
have most water removed.
 Sauté the chopped garlic in a saucepan with olive oil. Cook until 
garlic turns light brown. Set aside.
 Blend raw cashews in a food processor for about 30 seconds or 
until they start to break down. Then add tofu, salt, nutritional 
yeast, milk and cooked garlic.
 Blend gently until you achieve a ricotta like consistency. Careful 
not to over blend. 
Transfer mixture to a bowl and add the grated zucchini and 
cornflour. Depending on how much you blend your tofu and 
cashews, you may need to add more cornflour to thicken the 
mixture. 
Grab a fry pan and heat up the oil.  Be sure to coat the entire fry 
pan. Once the oil is hot, scoop a handful of the mixture into a ball 
like shape and place in oil to fry. Once brown turn over and cook 
other side. 
Serve with a salad. For a sauce I'd recommend my chili capsicum 
sauce, or pesto  (found on my website).
Contact US
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Phone - 0416 250 969
https://www.wholesomebellies.com.au/