Courgette and Ricotta Fritters
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
For the dressing
- 1⁄2 teaspoon saffron
- 1 lemon, juice of
- 4 tablespoons olive oil
- 6 plum tomatoes, skinned and deseeded
-
For the fritters
- 4 courgettes, grated
- 2 tablespoons sea salt
- 250 g ricotta cheese
- 1 teaspoon fresh rosemary, chopped
- 1 egg yolk
- 100 g vegetarian parmesan cheese, grated
- 25 g plain flour
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- oil (for deep frying)
directions
- Chop the tomatoes and place in a bowl with the other ingredients and leave to stand.
- Mix together the courgettes and salt and leave to stand for 30 minutes Rinse well and squeeze out as much water as possible.
- Beat together the egg, courgette, ricotta and rosemary. Add the parmesan and mix to a wet but workable dough.
- Mix together the flour and herbs and form the dough into 8 patties. Dredge in the flour.
- Heat the oil and fry the fritters for 4 mins each side and drain. Serve with the tomato and saffron sauce.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...