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fritters recipe

Courgette, Ricotta and Goat’s Cheese Fritters

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Delicious simply served on a bed of watercress with tzatiki and fresh lemon.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 20 mins
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Fritters

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

To Serve

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.