Name: Courgette fritti with ricotta
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 10 g each fresh marjoram, mint and basil, leaves very finely chopped; ground black pepper; ½ teaspoon bicarbonate of soda; 130 g strong white flour; good olive oil; 200 ml chilled fizzy water; 250 g ricotta cheese, drained; sunflower oil, for deep-frying; 4 medium courgettes; 1 tablespoon flaked sea salt, plus extra for seasoning; 3 unwaxed lemons

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Jumbled on to a plate, crispy and hot with a wedge of lemon sitting next to them, this is courgettes at their best. Arguably anything deep-fried is enjoyable, but I really think they come into their own here. It struck me as a good idea to replace the veal chop with which I would normally accompany these courgettes with something else for a change.