Sunday, July 28, 2013

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

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