Sun-dried tomato, fetta and basil fritters

Step 1

Sift the flour into a large bowl. Place the eggs and milk in a separate bowl and whisk to combine. Add egg mixture to the flour and mix until just combined. Fold in the fetta, tomato, basil, ricotta, salt and pepper.

Step 2

Heat a large non-stick frying pan over medium heat and spray with oil spray. Place large spoonfuls of the mixture in the pan and cook for 2-3 minutes or until bubbles appear on the surface. Turn with a spatula and cook for another minute. Transfer to a plate lined with paper towel to drain excess oil. Cover to keep warm. Repeat with remaining mixture. Serve with a simple rocket salad and pesto.