Courgette and Ricotta Fritters
When courgettes are in season, I grate them, with the skin on to get all the green goodness, as they make a brilliant base for fritters. They work for breakfast, brunch, lunch, or supper: making them the sort of flexible recipe I need in my weekly repertoire. These are best served warm, with a yogurt dip on the side and scattered with mint leaves.
My kids love these little fritters: we all do and due to demand for them on Instagram they are joining the online recipe archive, right here!
recipe makes 15 small fritters
ingredients
2 medium courgette
1 onion, finely chopped
1 large organic egg
80g ricotta cheese
5 heaped tablespoons self raising flour
1/2 tablespoon fresh mint leaves, finely shredded
1 tablespoon fresh parsley leaves, finely chopped
pinch of sea salt and black pepper
vegetable/ olive oil for cooking
Preheat the oven to 180C (fan oven).
Trim, wash then roughly grate the courgette, into a sieve, placed over a bowl. Press out any excess water, through the sieve, using the back of a spoon. You want the courgette to be as dry as possible, this will help the fritters crisp up when you cook them. Add to a bowl and combine with the onion, egg and ricotta. Add the flour until a good consistency, it needs to be come together so that you can shape the fritters.
Season the mix with sea salt and black pepper, add fresh herbs. Shape the mix into 14-15 small fritters. They can sit covered in the fridge for a few hours if you need to prep these ahead of time.
To cook them, add a little olive oil to a frying pan and fry the fritters until golden, 2 mins a side. Place on a lined baking sheet and in the oven to warm though for 8-10 mins.
Serve warm from the oven. With a yogurt dip and salad on the side.