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Wednesday, April 29, 2015

Courgette And Ricotta Fritters

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1/2 teaspoon saffron
  • 1 lemon, juice of
  • 4 tablespoons olive oil
  • 6 plum tomatoes, skinned and deseeded
  • 4 courgettes, grated
  • 2 tablespoons sea salt
  • 250 g ricotta cheese
  • 1 teaspoon fresh rosemary, chopped
  • 1 egg yolk
  • 100 g vegetarian parmesan cheese, grated
  • 25 g plain flour
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • oil (for deep frying)

Recipe

  • 1 chop the tomatoes and place in a bowl with the other ingredients and leave to stand.
  • 2 mix together the courgettes and salt and leave to stand for 30 minutes rinse well and squeeze out as much water as possible.
  • 3 beat together the egg, courgette, ricotta and rosemary. add the parmesan and mix to a wet but workable dough.
  • 4 mix together the flour and herbs and form the dough into 8 patties. dredge in the flour.
  • 5 heat the oil and fry the fritters for 4 mins each side and drain. serve with the tomato and saffron sauce.

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