Pesto, Zucchini & Ricotta Fritters

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.