The English say courgette, the Italians zucchini but, whatever you call it, this fabulous summer vegetable is popular the world over.
|1||Red onion, finely chopped|
|1 clove||Garlic, finely chopped|
|5||Courgettes, grated (Main)|
|1 Tbsp||Parsley, finely chopped|
|2 Tbsp||Fresh basil, chopped|
|200 g||Ricotta cheese|
|2||Eggs, lightly beaten|
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- Heat 1 tablespoon of the oil in a frying pan and gently cook chopped onion and garlic until softened but not quite browned.
- Squeeze out as much moisture as possible from the grated courgettes. Combine courgettes, onion, parsley, basil and ricotta in a bowl.
- Add lightly beaten eggs and flour and season with salt and pepper. Mix until well combined.
- Heat remaining 3 Tbsp oil in a frypan and cook large spoonfuls of batter until cooked through and golden brown on both sides.
Tip!A dressing made from yoghurt, garlic, sea salt and mint tastes delicious with these quick and easy fritters.