Courgette, Chilli and Ricotta Fritters

Courgette, Chilli and Ricotta Fritters

These fritters are a great lunch or light supper option and can be kept in the fridge for a day or two. Try adding your favourite ingredients to them to create your perfect fritter!

Makes about 10 fritters

2 medium sized courgettes
1 teaspoon salt
3 spring onions, finely sliced
1 red chilli, finely sliced
150g ricotta
3 large eggs
2 tablespoons plain flour
1 teaspoon baking powder

1 handful of mint leaves, finely chopped
Coconut oil for frying

– Coarsley grate the courgette and stir together with the salt. Once you’ve left it to sit for 5 minutes then spoon into a clean tea-towel and squeeze hard, over a sink until you have removed all of the water; it’s imperative you don’t skip this stage otherwise you’ll have very soggy fritters!
– In a bowl, beat the strained courgette, ricotta, chilli, eggs and spring onion together and then add the flour and baking powder before folding in the chopped mint.
– You’ll need to cook them in batches, heat the coconut oil in a large, non-cook frying pan over a high heat, once the oil is hot turn it down slightly and then carefully put heaped tablespoons of batter into the pan, creating your fritters. Cook for 4 minutes on each side on a medium heat.
– Serve with salad and taziki.

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