Zucchini and ricotta fritters recipe
Created by Suzanne Gibbs and Adelaide Lucas

Photography: André Martin
- Cuisine: Modern Australian
- Servings: Serves 4
- Cooking Time: Less than 30 minutes
- Course: Entree, Finger food, Lunch, Snacks
Ingredients
2 grated zucchini250g 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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Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
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| 10. | The Boat House by the Lake | Barton |
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