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Harriet Harcourt

Zucchini, Ricotta & Pea Fritters

The zucchini sold in Western Australia are generally much larger than the New Zealand zucchini that I grew up with, but this recipe is flexible enough to accommodate a bit of variation in the quantity of prepared vegetable.

INGREDIENTS

2-3 medium/large zucchini
1 tsp sea salt
3 medium eggs
3 Tb milk
4 spring onions, finely sliced
finely grated zest of 1 lemon
¼ cup fresh mint, chopped
½ cup peas, thawed and drained on paper towel
200g smooth ricotta, drained on paper towel
75g plain flour
¼ tsp baking powder
freshly ground black pepper
oil for frying

Makes about 12 large or 24 small fritters

DIRECTIONS

Coarsely grate the zucchini and mix with the sea salt in a medium bowl. Set aside for 30 minutes to let the zucchini release moisture.

Drain well and squeeze as much moisture as you can out of the zucchini (you can do this by wrapping it inside a clean cloth or tea towel and giving it a wring, or just use your hands).

Whisk together the eggs and milk in a medium bowl. Stir in the zucchini, spring onion lemon zest, mint, peas, and ricotta. Season to taste with plenty of freshly ground black pepper.

Fold in the flour and baking powder, mixing until just combined.

Heat enough oil to cover the base of a medium-large frying pan over moderate heat.  For larger fritters drop ¼ cup per fritter of batter into the pan and fry until golden – about 3 minutes.  (For bite-sized fritters use about half that or a bit less, to suit)

Turn fritters and fry on the other side until golden and cooked through. Remove from pan, drain on crumpled paper towel, and keep warm.

Repeat with remaining fritter mixture, adding more oil if needed.


TO SERVE

  • Serve fritters for breakfast or brunch with bacon and relish
  • Serve fritters as a light lunch with a green salad and aioli, tomato relish or chilli jam
  • Serve smaller fritters as a cocktail bite with aioli or chilli jam for dipping

NOTES

  • Fritters can be made up to two days ahead and kept refrigerated. To reheat, place them in a single layer on a baking paper-lined oven tray and heat in a moderate oven for approx. ten minutes.
  • Fritters can be frozen for up to three weeks; layer them between baking paper or clingfilm for easier separation later.