Pesto, Zucchini and Ricotta Fritters Recipe

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Talk about fabulous fritters! These will be your new favourite - trust us!

Ingredients

3 large zucchini (600g), trimmed, coarsely grated

2 teaspoons sea salt flakes

½ cup Greek yoghurt

150g tub Red Rock Deli Basil Pesto, Pecorino & Cashews dip

3 eggs, lightly beaten

½ cup self-raising flour

½ small red onion, finely chopped

1/3 cup finely grated parmesan

250g fresh ricotta

¼ cup olive oil

Lemon wedges, to serve

Toss zucchini with salt in a sieve over a large bowl. Stand for 10 minutes. Press firmly with the back of a spoon to remove excess liquid.
Meanwhile, combine yoghurt with ¼ cup of the dip. Mix well. Refrigerate, covered.
Transfer zucchini to a clean, large bowl with eggs, flour, onion, parmesan and remaining dip. Season with pepper. Mix well. Add ricotta. Gently stir to combine.
Heat oil in a large, non-stick frying pan over a medium heat. Add ¼ cup of zucchini mixture, spreading slightly to form a fritter. Repeat to make another three fritters.
Cook for about 4 minutes on each side, or until golden brown. Remove. Drain on absorbent kitchen paper.
Arrange fritters in a single layer on an oven tray. Lightly cover with foil. Place in a very slow oven (120C) to keep warm. Repeat with remaining mixture to make 12 fritters.
Serve fritters with pesto yoghurt and lemon wedges.

TIP! Any pesto-flavoured dip can be used. Fresh ricotta is available from the deli section of most major supermarkets.

Kerrie Worner

Kerrie Worner is a contributor to New Idea Food.