| 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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