Zucchini Ricotta Fritters

This recipe from smitten kitchen is probably one of my favorites during the summer time. It's quick and easy, and VERY filling. We made these for a party, and most everyone liked them so I figured I'd put up a recipe.

1 cup self-raising (self-rising) flour, sifted
2 eggs
1 1/2 tablespoons butter, melted

1/3 cup milk
Sea salt and cracked black pepper
1/2 cup fresh ricotta cheese
1/4 cup torn basil leaves (we used oregano, we didn't have enough basil)
2 2/3 ounces ham, torn (omit if vegetarian)
1 zucchini, cut into long, thin strips or grated.
Vegetable oil for shallow frying

Place the flour eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Place two tablespoon of the oil in a small frying pan [I used a light coating of olive oil spray] and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside.

Add another two tablespoons of the oil and repeat with the remaining batter. Cut into wedges to serve