I absolutely adore this recipe for Zucchini and Ricotta Fritters. Light, healthy, quick, easy and delicious … perfect! Served with smoked salmon, tomato and toast this is a perfect dish when you need to get dinner on the table in a hurry or you’re looking for something nice for Sunday breakfast or brunch. Any leftover fritters are also ideal for lunchboxes the next day. Enjoy!
Zucchini and Ricotta Fritters …
Author: Mrs Organised
Ingredients …
- 1 large zucchini, grated
- ½ teaspoon salt
- 1 small onion, peeled and grated
- 2 cloves garlic, crushed
- 3 eggs, lightly beaten
- ¼ cup fresh coriander, chopped
- ⅓ cup plain flour
- 3 tablespoons ricotta
- olive oil for frying
Method …
- Grate zucchini and sprinkle with salt. Combine well and place in a strainer or colander to drain. Place in fridge for 30 minutes, or longer if possible, then pour off any excess liquid.
- Place the drained zucchini in a large bowl adding the onion, garlic, eggs, coriander, plain flour and ricotta. Stir gently until just combined.
- Heat oil in a non-stick fry pan over a medium heat. Drop heaped dessertspoons of batter into the pan and cook for approximately 3 minutes until browned. Flip and repeat until cooked.
- Serve fritters with smoked salmon and lightly fried cherry tomatoes. Toast and avocado slices are also a lovely addition to this dish.
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