Zucchini & Ricotta Fritters
Ingredients. Makes around 12 fritters.
2 Medium Zucchini (grated and squeezed from water)
250g Ħanini Irkotta
2 Fresh Coccodi Eggs
100g Plain Flour
50g Breadcrumbs
1tsp Garlic Granules
2tbsp Fresh Parsley (finely chopped)
Salt and pepper, to taste
1tsp Olitalia Olive Oil
Method:
1. Grate the zucchini and place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
2. In a large mixing bowl, combine the squeezed zucchini, irkotta cheese, eggs, flour, grated Parmesan cheese, garlic granules, fresh parsley, salt, and pepper. Mix until well combined.
3. Heat a drizzle of olive oil in a large skillet over medium heat.
4. Spoon about 2 tablespoons of the zucchini mixture, pass it through the breadcrumbs and put it into the hot skillet.
5. Cook the fritters for 3-4 minutes on each side, or until they are golden brown and cooked through.
6. Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil.
7. Alternatively, you can air-fry them or bake them in the oven. Spray some cooking oil onto them before cooking, to get a golden crust.