Pesto, Zucchini & Ricotta Fritters
September 27, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (167.7 g)
- Calories 251.5
- Total Fat - 15.9 g
- Saturated Fat - 5.8 g
- Cholesterol - 241.3 mg
- Sodium - 719.9 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 1.6 g
- Sugars - 2.2 g
- Protein - 17.7 g
- Calcium - 291.4 mg
- Iron - 1.7 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.1 mg
Toss zucchini with salt in a sieve over a large bowl and stand for 10 minutes and press firmly with the back of a spoon to remove excess liquid.
Meanwhile, combine yoghurt with 1/4 cup of the dip and mix well and then refrigerate, covered.
Transfer zucchini to a clean, large bowl with eggs, flour, onion, parmesan and remaining dip and season with pepper and mix well and then add ricotta and gently stir to combine.
Heat oil in a large, non-stick frying pan over a medium heat and add 1/4 cup of zucchini mixture, spreading slightly to form a fritter and repeat to make another three fritters.
Cook for about 4 minutes on each side, or until golden brown and then remove and drain on absorbent kitchen paper.
Arrange fritters in a single layer on an oven tray and lightly cover with foil and place in a very slow oven (120C) to keep warm. Repeat with remaining mixture to make 12 fritters.
Serve fritters with pesto yoghurt and lemon wedges.
TIP! Any pesto-flavoured dip can be used and fresh ricotta is available from the deli section of most major supermarkets.
Tips & Variations
No special items needed.