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Foolproof Courgette/Zucchini Fritters Recipe

Home > Adelaide > Food and Wine | Frugal Friday
by Kat Parr Mackintosh (subscribe)
Young and coffee in varying degrees, Kat also says stuff @ThoroughlyMode
Published July 22nd 2011

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.

Ingredients (to make about 12 fritters):
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.

Step Two:
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.

Step Three:
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.
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Why? Easy way to eat your veg
When: An easy supper for when you don't have much time
Where: In your own kitchen
Cost: Very inexpensive
these sound yummy, can't wait to try them!
By mikmel - reader
Tuesday, 22nd of May @ 02:37 am
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