Sun-dried Tomato Fetta and Basil Fritters

Ingredients (serves 4)

• 1 cup self-raising flour
• 2 eggs, lightly beaten
• 2/3 cup (160ml) milk
• 175g Greek fetta, crumbled
• 125g sun-dried tomatoes, chopped
• 1/4 cup chopped basil
• 1/2 cup crumbled ricotta
• salt and cracked black pepper
• rocket salad, to serve
• store-bought pesto, to serve

Method

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.
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.