Friday, 30 July 2010

Courgette (US zucchini) and ricotta fritters

This quick and easy recipe is delicious and helps you – if you’re a gardener – to confront the annual courgette glut. The fritters make a good starter or snack, accompanied by a bowl of freshly made mayonnaise, or could form a main course, perhaps with a salad. Mind you don’t chop or process the courgette otherwise you’ll get a squidgy mess. You want 0.5cm. dice for a good texture and flavour. Other vegetables work well instead of or alongside the courgettes: potato, beetroot and spinach or chard (but make sure it is dry after you have briefly cooked it).

These quantities will make about 12-16 fritters, depending on how generous you are with your spoonfuls of batter; plenty for 4 people.

1 large Onion

1 large Clove of garlic

200g Courgette

3 large Eggs

3 tablespoons Plain flour

200g Ricotta

4 tablespoons Oil – sunflower

handful Basil

To taste Salt and pepper

1. Finely chop the onion and garlic and fry until it softens.

2. Meanwhile dice the courgette and add to the onion, frying it until it begins to brown. That caramelisation adds a subtle sweetness to the fritters.

3. Make a batter by mixing the flour into the beaten eggs, then adding the ricotta. Then add the vegetables, the basic and salt and pepper to taste.

4. Heat the oil in a large non-stick frying pan and begin to add tablespoons of the mixture, flattening them slightly as you do so. Fry for three or four minutes on each side, until the fritters begin to brown
Courgette and Ricotta Fritters

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