Photo of Courgette & ricotta fritters with tomato salsa by WW

Courgette & ricotta fritters with tomato salsa

Points® value
Total Time
40 min
20 min
20 min
Great for breakfast, lunch, dinner, or even a picnic, these fritters are summer-eating saviours



2 medium, coarsely grated, roughly 400g

Plain White Flour

80 g

Baking powder

½ teaspoon(s), level

Egg, whole, raw

3 medium, raw, beaten

Skimmed Milk

2 tablespoon(s)

Ricotta Cheese

200 g


1 zest(s) of 1

Dill, Fresh

2 tablespoon(s), finely chopped

Spring Onions

2 medium, finely sliced

Ground Nutmeg

½ teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

Salad leaves

1 portion(s)


4 medium, finely chopped

Red onion

½ small, finely chopped

Balsamic vinegar

1 teaspoon(s)

Basil, fresh

2 tablespoon(s), roughly chopped


  1. Put the courgette on a clean tea towel and squeeze out any excess liquid. Pat dry with kitchen paper.
  2. Sift the flour and baking powder into a bowl, then gradually whisk in the eggs and milk until you have a smooth batter. Stir in the courgette, ricotta, lemon zest, dill, spring onions and nutmeg, then season.
  3. Lightly mist a nonstick frying pan with cooking spray and set over a medium heat. In batches, drop generous tablespoonfuls of the courgette mixture into the pan and flatten slightly using the back of a spoon (you’ll have enough mixture for 12 fritters). Cook for 3-4 minutes on each side, until crisp and golden.
  4. Meanwhile, to make the salsa, combine all the ingredients in a small bowl and season to taste.
  5. Serve the fritters with the salsa and salad leaves.