Issue link: https://maltatoday.uberflip.com/i/931337
maltatoday WEDNESDAY 24 JANUARY 2018 14 Food Method 1. Simmer the white wine in a small saucepan with the garlic, onion and bay leaves until the mixture has reduced by one third. 2. Grate the zucchinis and place in a colan- der over a bowl. 3. Add some salt and allow the water to come out of the veg for approx. 10 mins. 4. Squeeze any excess out of the zucchini and place into a bowl. 5. Add the ricotta and the chilli. 6. Add the polenta and the pistachios and mix well. 7. Add the fresh herbs and lemon zest. 8. Add the egg. 9. Remove the garlic, onion and bay leaves from the white wine and add just a little to the mixture until soft but not runny. Add more polenta if the mixture becomes too wet. 10. In a deep frying pan melt the butter in the olive oil and when the fat is hot add spoonfuls of the batter to the pan, leav- ing enough space so that they do not stick to each other. 11. Cook until golden, flip over and cook the other side until golden (a couple of minutes on each side). 12. Top with pea shoots or other greens and drizzle with olive oil. 13. Serve with a wedge of lemon. Zucchini and ricotta fritters Ingredients • 250ml white wine • 1 garlic • ½ onion • 2 bay leaves • 1kg zucchini, grated • 250g Benna fresh ricotta • ½ chilli flakes • 30g polenta • 50g pistachios • Handful parsley • A few sprigs lemon thyme • 1 strip lemon zest, finely chopped • 1 egg • Knob butter • Olive oil • Handful pea shoots Michael Diacono Do you struggle to get your kids to eat more greens? This recipe, by Michael Diacono, is the perfect way to trick the little monsters into eating their veggies. Packed full of nutritious ingredients, these fritters are appealing to the little ones. What's more is that they are totally gluten-free using polenta as a substitute to flour.