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COURGETTE & RICOTTA FRITTERS

Joanne Iceton
A quick and simple recipe full of summer flavours
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Side Dish
Servings 10 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

These fritters are best served hot (you can reheat them in the oven at 180c for 10 mins).
Try serving with poached eggs, or alongside pan fried tomatoes and a green salad. Alternatively, you can have them as a side with bacon or gammon.