Courgette, Ricotta and Goat’s Cheese Fritters
Delicious simply served on a bed of watercress with tzatiki and fresh lemon.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 20 mins
350 g courgettes, washed and coarsely grated
4 spring onions, finely chopped
1 Tbsp (15 ml) fresh dill, chopped
2 Tbsp (30 ml) fresh mint, chopped
2 cloves garlic, crushed
zest of 1 lemon
200 g ricotta cheese, crumbled
100 g chevin (goats cheese), crumbled
3 eggs, beaten
1 C (250 ml) cake flour
freshly ground salt and pepper to taste
+- ¼ C (60 ml) cooking oil for shallow frying
100 g watercress
250 g ready-made tzatiki
fresh lemon wedges
Place the grated courgettes in a colander and sprinkle with a good pinch of salt, allow to stand for 15 minutes, giving it a squash every so often to help to remove the excess liquid.
In a large bowl, combine the courgettes, spring onion, herbs, garlic, lemon zest, cheese, egg and flour together. Season well with salt and pepper.
Heat the oil in large heavy-based frying pan. Place a heaped tablespoon of batter into the hot oil and flatten slightly with
the back of the spoon. Don’t over fill the pan with too many at a time.
Fry over a moderate heat (turning at least twice per side) for a total of 5 minutes per fritter.
Remove from the oil and drain on paper towel.
Serve immediately with watercress, tzatiki and fresh lemon wedges.
Tip: Serve topped with smoked salmon, or crispy bacon or as an accompaniment to an heirloom tomato salad.