Courgette & ricotta fritters with tomato salsa
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Great for breakfast, lunch, dinner, or even a picnic, these fritters are summer-eating saviours
Ingredients
Courgette
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
Lemon
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)
Tomato
4 medium, finely chopped
Red onion
½ small, finely chopped
Balsamic vinegar
1 teaspoon(s)
Basil, fresh
2 tablespoon(s), roughly chopped
Instructions
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.
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