Zucchini & ricotta fritters

30 Min
4 People
Rating starstarstarstarstar
Fluffy zucchini, ham and ricotta fritters served with a minty dipping sauce and fresh side salad.

No pork option - replacement is smoked turkey.
1. Combine 1 cup flour with eggs, 1/2 tub ricotta, 1/4 cup water, 1 tsp lemon zest and thyme leaves. Season with salt and pepper.

2. Finely dice onion and ham. Grate zucchini. Add to batter and mix well.

3. Using a stick mixer, blend remaining ricotta with mint leaves, 2 tbsp olive oil and 1 tbsp lemon juice to a smooth consistency, season with salt and pepper.

4. Tear and rinse lettuce leaves. Halve tomatoes, slice cucumber and chop orange. Arrange on a platter and top with sprouts.

5. Heat a large frypan with oil (enough to coat the base, see notes) over medium heat. Using 1/3 cup measure, cook fritters for 3-4 minutes on each side, or until golden and cooked through. Flatten with a spatula.

6. Serve fritters accompanied by salad and mint sauce for dipping.

We used self-raising flour for this dish. If using plain flour, add 1 tsp baking powder, or alternatively use gluten-free plain or buckwheat flour (for a GF alternative).

Make sure you use a non-stick pan or alternatively line your frypan with baking paper when cooking to ensure batter doesn’t stick to the pan.

No pork option - replacement is smoked turkey.
free-range Eggs 2
Ricotta 1 tub (250g)
lemon 1
Thyme 1/2 packet
Red onion 1/4
Ham 1 packet
Zucchini 1
Mint 1/2 bunch
Festival lettuce 1/2
Cherry tomatoes 1 punnet
Continental Cucumber 1/2
Orange 1
Alfalfa Sprouts 1/3 punnet

From your pantry:
oil (for cooking + olive), salt, pepper, flour (see notes)