Ricotta And Squash Fritters - cooking recipe

Ingredients

12.5 oz winter squash, peeled, chopped
7 oz ricotta cheese
2 None eggs
1/2 cup all-purpsoe flour
1 oz Parmesan cheese, grated
2 tbsp fresh mint leaves, chopped
None None oil, for deep-frying
None None arugula and pear salad, to serve

Preparation

Place squash in a microwave-safe bowl with a little water. Cover with plastic wrap. Microwave on HIGH (100% power) for 3-4 mins, until just tender. Drain well. Mash roughly. Let cool.
In a large bowl, combine ricotta, eggs, flour, Parmesan and mint. Mix in squash. Season.
Heat oil in a deep, heavy-bottomed saucepan over medium heat. Working in 4 batches, drop tablespoonfuls of mixture into oil. Cook for 3-4 mins each, turning often, until golden and cooked through. Drain on paper towels.
Serve with arugula and pear salad.