Ricotta and Zucchini Fritters

Name: Ricotta and Zucchini Fritters
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Makes 2 adult or 4 child portions
Ingredients: sea salt and freshly ground black pepper (optional); 2 eggs, lightly beaten; olive oil, for frying; ⅓ cup peas, thawed if frozen, or corn kernels, rinsed if canned or thawed if frozen; ½ teaspoon paprika; ⅔ cup self-rising flour; 1½ tablespoons chopped mint or basil leaves or snipped chives; 2 zucchini, grated; 1 cup plus 2 tablespoons ricotta cheese; finely grated zest of 1 small lemon

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
20 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Serve these on their own as a snack or with tomato salsa and an arugula and avocado salad for a meal. A chunk of garlic bread on the side goes nicely, too. For added flexibility, once you have done your prep you can cook the fritters as and when you need them. The batter will keep in the refrigerator several hours.

Ingredients

1 cup plus 2 tablespoons ricotta cheese
2 zucchini, grated<

Main course
Snack
Vegetarian

Method

Mix together the ricotta, zucchini, peas, flour, paprika, herbs, lemon zest and eggs. Season lightly with salt and pepper, if using. (The mixture can be kept in the refrigerator for a few hours or cooked straightaway.)
Heat about ½-inch oil in a heavy-based skillet ove