| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Italian | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | Eggs | |
| 1/2 | c | Part skim ricotta cheese |
| 1 | oz | Grated parmesan cheese |
| 3 | tb | Flour |
| 1/2 | ts | Baking powder |
| 2 | ts | Veg. oil |
| 1/8 | ts | Garlic powder |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Dried basil |
| 1 | tb | Minced onion flakes |
| 2 | c | Cooked sp. sq. |
INSTRUCTIONS
From: Patricia Moore <PCPJMOOR@IHC.COM> Date: Sun, 18 Aug 1996 13:44:26 -0700 In blender container, combine all ingred, except sp. sq. Blend until smooth. Stir in sp. sq. Pour mixture onto a preheated nonstick skillet or griddle sprayed with Pam. Cook over med heat until brown on both sides, turning carefully. SAUCE: Combine one 8oz can tomato sauce, 1/4 teaspoon dried oregano, 1/8 teaspoon garlic powder, 1/4 teaspoon dried basil in a small sauce pan. Heat until hot and bubbly. Serve over fritters. serves 4, 117 cals, 10 grams fat EAT-L Digest 17 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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