Courgette and Ricotta Fritters

From a great little Vegetarian restaurant in London called Carnevale. Once you have made the ricotta base you can sub many different vegetables for variety.

• Ready In: 35 mins
• 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

1. Chop the tomatoes and place in a bowl with the other ingredients and leave to stand.
2. Mix together the courgettes and salt and leave to stand for 30 minutes Rinse well and squeeze out as much water as possible.
3. Beat together the egg, courgette, ricotta and rosemary. Add the parmesan and mix to a wet but workable dough.
4. Mix together the flour and herbs and form the dough into 8 patties. Dredge in the flour.
5. Heat the oil and fry the fritters for 4 mins each side and drain. Serve with the tomato and saffron sauce.