I still have a small mountain of green tomatoes in my kitchen. They stubbornly refuse to ripen, not surprising given that it is November, but they are still firm and healthy. Determined to make use of them, I found this Jamie Oliver recipe which sounded intriguing.
When I started to make the fritter batter I must confess that I wondered whether I’d made the right decision, things didn’t look very promising at all. However, I soldiered on, mainly because I didn’t have anything else to fall back on. I needn’t have worried, they turned out to be absolutely delicious, especially when paired with the punchy salsa.
I served them alongside pan-seared salmon fillets and a simple green salad, quite wonderful.
Jamie’s original recipe calls for leftover roasted squash, I cannot think of any circumstances when I would have any leftover squash. If you are like me then you will need to roast some squash before you begin: peel and chop your squash into 2cm cubes, season lightly and toss in a little olive oil, just enough to coat each cube, and roast in a 200C/ Gas 6 oven for around 40 minutes until the edges are starting to caramelise.
RECIPE – serves 4
For the salsa:
2 medium green tomatoes
2 medium, ripe red tomatoes
2 fresh red chillies, de-seeded and finely sliced
4 spring onions, trimmed and finely chopped
1 lemon, zest and juice
a small bunch of fresh basil
extra-virgin olive oil
For the fritters:
250 g roasted squash
250 g ricotta cheese
½ teaspoon ground allspice
2 large eggs
2 tablespoons wholewheat flour
½ teaspoon baking powder
Chop all the tomatoes, some roughly and some finely so you’ve got a range of shapes and textures, scrape them into a bowl with the chillies and spring onions, grate the lemon zest over the top, squeeze in half the lemon juice and stir thoroughly.
Pick and roughly tear the basil leaves, then add to the tomatoes along with a good pinch of sea salt, some black pepper and a drizzle of oil. Mix well, check and adjust the seasoning then set aside.
Roughly mash the squash in a large bowl then add the ricotta, allspice and a pinch of salt and pepper.
Crack in the eggs and whisk to combine, then fold through the flour and baking powder.
Heat 1 tablespoon of oil in a non-stick frying pan or skillet over a medium heat, add 4 to 6 large spoonfuls of batter and fry for 3 to 4 minutes, or until golden and crisp on the bottom. Flip the fritters over and fry for a further 3 to 4 minutes, or until golden and cooked through.
Keep in a warm oven while you prepare the rest of the fritters and cook your salmon, or whatever you decide to accompany them.