Pesto, Zucchini & Ricotta Fritters

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 12 servings


  • 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

Step 1

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.

Step 2

Meanwhile, combine yoghurt with 1/4 cup of the dip and mix well and then refrigerate, covered.

Step 3

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.

Step 4

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.

Step 5

Cook for about 4 minutes on each side, or until golden brown and then remove and drain on absorbent kitchen paper.

Step 6

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.

Step 7

Serve fritters with pesto yoghurt and lemon wedges.

Step 8

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.