These fritters were inspired from some leftover Thai Basil I had from teaching one of my culinary classes on Thai food. With a bunch of leftover herb and not wanting it to go waste, I put some Thai flavors into these fritters.
Thai Broccoli Fritters
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 25-30 fritters
- 4 cups finely chopped broccoli
- 2 thinly sliced shallots
- 1 1/2 tablespoons grated ginger
- 2 tablespoons red curry paste
- 2 cups Ricotta cheese
- 20 leaves finely chopped Thai basil
- 1 cup rice flour
- oil, for frying
Put the broccoli, shallots and ginger in microwave for 2 minutes. Leave to cool for 1 minute.
In a large bowl, mix the curry paste with the Ricotta and mix until thoroughly combined. Add broccoli mix & Thai Basil. Stir to combine.
With moistened hands or using a scoop, form into small balls and toss in rice flour. Shake off excess and set aside until you have finished form them all.
In a deep skillet, heat enough oil for deep frying. When oil is hot, place balls in the hot oil and fry until browned on all sides. Drain on paper towels.
Serve with Mae Ploy (Thai sweet chilli sauce).
Although the Ricotta Cheese is certainly not Thai, all of the other ingredients are. Ricotta gives it a great soft and creamy interior.