The Brits follow the French and call these long, green, summer squashes courgettes, but back home in Australia we go with the Italians, calling them zucchinis. Whatever way you want to say it these guys make great fritters when grated up.
As well as being tasty – I wouldn't recommend them if they weren't – these yummy looking morsels are also really easy to make, virtually fool proof and you can adjust the recipe with your favourite add-ons without too much trouble. I had these for five meals last week: twice for dinner and three times for lunch. Served with chopped avocado and tomato with a bit of balsamic.
3 large zucchinis/ courgettes 2 scallions (the Brits call them salad onions, the Aussies spring onions) 100g chopped cooked ham (leave this out if you like – or replace it with something else) 2 large eggs 125gs self raising flour 125g ricotta olive oil for the pan
How to: Step One:
Grate the green guys in a large bowl. Chop the scallions and add them to the bowl. Also add the flour and the ham, mix, then on top of it all, add the eggs and mix again. Add the ricotta and mix a third time, but this time less thoroughly, so that there are still plenty of ricotta lumps in the mix.
Heat up a large pan, add olive oil as required. Spoon a heaped tablespoon of your mixture into the pan, then flatten it a bit. Repeat this twice so that you have three fritters on the go at once – or more if you have a larger pan than I do. When they look ready to flip, turn them over and cook the other side.
Repeat Step Two until you've used all your mixture, then serve.
These keep for a few days in the fridge and are also good cold.