Zucchini and ricotta fritters recipe

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Photography: André Martin
Photography: André Martin
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Entree, Finger food, Lunch, Snacks

Ingredients

2 grated zucchini
250g low-fat ricotta
½ cup plain flour
2 tablespoons chopped parsley
grated rind of 1 lemon
1 egg, lightly beaten
1 tablespoon olive oil

Preparation

In a bowl, combine zucchini, ricotta, plain flour, parsley, lemon rind and egg. Season to taste.

Heat olive oil in a frying pan on medium. Cook tablespoon measures of zucchini mixture in batches for 2-3 minutes each side, until golden and cooked through. Serve.

If you enjoyed this Zucchini and ricotta fritters recipe then browse more Modern Australian recipes, child-friendly recipes, nut-free recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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