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.