zucchini, ham and ricotta fritters

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Zucchini, Ham, Basil and Ricotta Fritters
Adapted from Donna Hay Magazine, Issue 29

1 cup self-raising (self-rising) flour, sifted
2 eggs
20 grams (3/4 ounces) butter, melted [I translated this as 1 1/2 tablespoons]
1/3 cup (2 1/2 fluid ounces) milk
Sea salt and cracked black pepper
1/2 cup fresh ricotta cheese
1/4 cup torn basil leaves
75 grams (2 2/3 ounces) leg ham, torn
1 zucchini (courgette), cut into long, thin strips
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. Serves [at least] 2.


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