Courgette and Ricotta Fritters
Having found some slightly soft courgettes and ricotta at the back of the fridge, I created these flavoursome fritters.
I added the grated zest of a lemon, a spoonful or two of mint sauce (for once my mint plant had been exhausted of leaves!) and a few peas for texture and sweetness. For a contrast, I also created a cheesy version, simply omitting the lemon and mint.
Traditionally, recipes using grated courgettes call for salting and/or pressing them to get rid of excess moisture. I’m not a fan of long winded steps so I simply cut this part out, and you know what, it didn’t make a bit of difference! I also just threw everything in a bowl (none of this beating the eggs beforehand malarkey) and mixed well.
I served these with a green salad, pan roasted cherry tomatoes and rocket pesto. They will also be lovely with poached eggs or as a side with bacon or gammon for meat eaters.
COURGETTE & RICOTTA FRITTERS
Equipment
- Scales
- Bowl
- Spoon/Fork
- Frying pan
- Foil or oven to keep warm
Ingredients
- 2 courgettes grated
- 250 g ricotta
- 2 eggs
- 1 tbsp chopped fresh mint or use 2 tsp mint sauce
- grated zest of 1 lemon
- 75 g self raising flour
- 50 g frozen peas defrosted
- 1/2 tsp salt optional
- 1 tbsp oil to fry
Cheesy Version
- 50 g mature cheese grated
Instructions
- Add the first six ingredients to a bowl and mix well. Stir through the peas and salt (omit this if serving to little ones or making the cheesy version. This will make a spoonable batter.
- If wishing to make the cheesy version, omit the mint and lemon and add the grated cheese instead.
- Heat a large frying pan and brush the surface with some of the oil. You will need to cook these in batches, unless you have a very large griddle!
- Drop large spoonfuls of the batter around the outside of the pan, making sure you leave enough space for them to spread and to be able to flip them. You can make smaller ones too if wished.
- Turn the heat to medium and cook for 3 -4 mins on each side until golden. They will firm up with cooking.
- Whilst making the next batch, wrap the first ones in foil to keep warm.
Notes
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Nutritional Benefits:
Courgettes like other squashes are diuretics and their potassium content benefits those with high blood pressure. They are also a source of immune system boosting vitamin C as well as soluble fibre – essential for good digestion and helping to stabilise blood sugar.
Peas are a source of protein (important for building, maintaining and repairing all cells) and like all vegetables, soluble fibre. They also contain B vitamins, vitamin C, vitamin K, and a variety of minerals, including phosphorus, manganese, magnesium, potassium, and iron.
Ricotta like any cheese or dairy, contains fat soluble vitamins A (for good vision, cell growth and repair) and smaller amounts of vitamin D as well as calcium for good bone health. The saturated fats in dairy have a neutral effect on cardiovascular health (unlike previously advised) and in fact may reduce the risk of type 2 diabetes.