Ricotta And Squash Fritters

• 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

1. 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.
2. In a large bowl, combine ricotta, eggs, flour, Parmesan and mint. Mix in squash. Season.
3. 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.
4. Serve with arugula and pear salad.

winter, ricotta cheese, eggs, allpurpsoe flour, parmesan cheese, mint, oil, arugula

Taken from recipes-plus.com/api/v2.0/recipes/25372 (may not work)