Zucchini Ricotta fritters

These are the cutest things ever.....
Crisp on the outside, soft on the inside, I never knew zucchini fritters could taste so good.
The first time I did this, I forgot to add salt, so it was incredibly bland, but the second time, with the help of some crumbly feta and salt and pepper, it was delicious.....
I really don't have much to say about these, just serve on a plate with some aioli and a sprinkle of scallions and you're done

Serves 1, but can be easily doubled
1 small zucchini
1/4 cup ricotta
One tbs chopped scallions
2 tbs crumbled feta, if you can't be bothered measuring, just add a small handful*
1 egg
1/4 cup wholemeal flour
Salt and pepper to season

It is all very easy. Mix all above ingredients in a bowl until combined. When seasoning mixture, be wary that the feta is already pretty salty. Do not over mix or the flour will cause the fritters to be chewy and dense. Heat some olive oil on medium high heat. Divide mixture in bowl into four, this makes it easier for the fritters to be evenly sized. Spoon mixture onto pan. When all four mixtures are sizzling in the pan, turn heat to LOW, this is important, or else the fritters will be burnt on the outside and raw on the inside. Once both sides are golden and brown, (I cannot give an exact time but you will get the feeling they are done because they will look so) send them out of the pan, onto a pan, top with some aioli and lemon, take a photo (if you want because they look so cute) and eat.
Nom Nom Nom.........

*If feta isn't your thing, feel free to use some parmesan, or even blue if your feeling experimental.



About me

Hi I'm Cindy.