Parsley Ricotta Fritters with Balsamic Roasted Grape Tomatoes

Breakfast for dinner has to be one of the greatest inventions of the modern world, and a lifesaver for busy after work dinners or lazy Sunday nights. Fritters are the perfect choice for a breakfast styled dinner: all the happiness of a stack of pancakes (minus the sugar) with a satisfyingly savoury styling (plus the bonus of vegetables).

Parsley Ricotta Fritters with Balsamic Roasted Grape Tomatoes | Gluten Free | Vegetarian | Thoroughly Nourished Life

These fritters made an appearance on our table early this week and they have already become a favourite. They are a blank canvas for whatever toppings you most desire but, if you want my honest opinion, you need to make the balsamic roasted tomatoes as a chic breakfast-for-dinner take on sloppy diner grilled tomatoes. These tomatoes are the window dressing that spice up the soft, cheesy fritters. They only take 30 minutes to roast in the oven (plenty of time to make the fritters and assemble a salad) but they taste like they have been blistering for hours. The trick is to coat them lovingly at a high heat in balsamic vinegar and oil, and to choose small, sweet tomatoes. The heat from the oven will bring forth the sugars stored within the tomatoes. When you pair the sweet tomatoes with the tart balsamic vinegar you create a fritter topping that will have you craving more. If you end up with leftover tomatoes, try them stirred into freshly cooked pasta and topped with a shower of cheese, or top your morning avocado on toast with a pile of these sweet and tart gems.

Parsley Ricotta Fritters with Balsamic Roasted Grape Tomatoes | Gluten Free | Vegetarian | Thoroughly Nourished Life

Parsley isn’t the most loved of herbs, and not my favourite, but I love this slightly outmoded curly leaf for its bright green, flamenco curled leaves and clean, slightly grassy taste. When parsley meets cheese (in this case ricotta and cheddar) magic happens – there is a reason Mama always said to stir parsley into your cheese sauce. Then the whole lot is spiced up with a decent dose of fresh ground black pepper – my favourite ingredient for adding spice to any meal.

These fritters are my offering for Weeknight Nourishment this week. Breakfast for dinner is the first thing that comes to mind when I am trying to think of a quick dinner that both of us will enjoy, and fritters are the ultimate in breakfast for dinner that still includes vegetables and feels slightly grown-up. The batter comes together easily, and if you don’t have parsley in the fridge, just throw in whatever herbs you have at hand. I serve mine with a salad, and some crispy bacon on the side for Chris. And bonus – leftovers make great lunches.

Parsley Ricotta Fritters with Balsamic Roasted Grape Tomatoes

Gluten Free | Vegetarian | Makes 8 fritters and about 2 cups tomatoes (both easily multiplied)

For serving: a runny poached egg would take this meal to the next level and for omnivores perhaps add some crispy bacon.


  • 2 cups grape tomatoes
  • 1/2 tablespoon olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/3 cup white rice flour
  • 1/3 cup brown rice flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 cup low fat smooth ricotta
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup chopped parsley
  • 1/3 cup grated cheddar
  • Cooking spray (spray olive oil in our house)


  1. Preheat your oven to 200C (400F). Line a baking sheet with aluminium foil and spread tomatoes out in one layer. Pour over olive oil and balsamic vinegar. Gently shake baking sheet to ensure all tomatoes are coated. Bake for 3o minutes or until the skins of the tomatoes start to split.
  2. While tomatoes are cooking: in a medium mixing bowl whisk together white rice flour, brown rice flour, baking powder, salt, and black pepper.
  3. In a separate mixing bowl whisk together ricotta, eggs, and milk.
  4. Whisk wet ingredients into dry ingredients.
  5. Add parsley and cheddar to batter and stir gently to fully combine.
  6. Heat a large frying pan over medium-low heat. Spray with cooking oil.
  7. Place heaped tablespoonfuls of batter onto pan two at a time, allowing room for the batter to spread.
  8. Cook for 3 minutes on the first side or until small bubbles have risen to the surface of the uncooked side. Flip fritter and cook for another 3 minutes. Remove to a plate and cover to keep warm while cooking the remaining batter.
  9. To serve: Place fritters on plates, spoon over roasted tomatoes and their juices. Try serving with a green salad and some butter avocado.

Parsley Ricotta Fritters with Balsamic Roasted Grape Tomatoes | Gluten Free | Vegetarian | Thoroughly Nourished Life

5 thoughts on “Parsley Ricotta Fritters with Balsamic Roasted Grape Tomatoes

  1. ALL hail breakfast for dinner!!! literally our house would erupt in cheers whenever we came home for din din and my dad was pulling out the pancake griddle!! 🙂 so shall we start like a breakfast for every meal campaign….let’s make this GLOBAL!! 🙂
    and yummy…i wanna faceplant into your post please, mmmk?? 🙂

  2. Pingback: Nourished Life Gratitude List 2014 – Week Forty-Three | Thoroughly Nourished Life

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