When Chef Katy Velazquez reworked her veggie fritters recipe to incorporate paneer into the mix, the fritters felt like a star all on their own with no need for an added meat or additional protein. “With the paneer, they feel more substantial, like a center-of-the-plate dish,” she says. Real California Ricotta keeps the fritters light and moist, without bringing them into the “cakey territory” that comes with an added egg. “They have crept their way into various dayparts, including breakfast and lunch/dinner as a great vegetarian entrée.”
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