Zucchini, Ham, Basil and Ricotta Fritters.

zucchini, ham and ricotta fritters | smitten kitchen
Adapted from Donna Hay Magazine, Issue 29.


1 cup self-raising (self-rising) flour, sifted
2 eggs
20 grams (3/4 ounces) butter, melted [I translated this as 1 1/2 tablespoons]
1/3 cup (2 1/2 fluid ounces) milk
Sea salt and cracked black pepper
1/2 cup fresh ricotta cheese
1/4 cup torn basil leaves
75 grams (2 2/3 ounces) leg ham, torn
1 zucchini (courgette), cut into long, thin strips
Vegetable oil for shallow frying

Place the flour eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Place two tablespoon of the oil in a small frying pan [I used a light coating of olive oil spray] and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside.

Add another two tablespoons of the oil and repeat with the remaining batter.
Cut into wedges to serve.
Serves [at least] 2.


Place the spinach, ricotta, parmesan, flour, eggs, chives, garlic, salt and pepper in a bowl and mix until a sticky dough forms.
Donna Hay's Simple Homemade Ricotta - Lipstick & Cake | Lipstick & Cake

Little zucchini pancakes.

 Living the life in Saint-Aignan: Little zucchini pancakes and hushpuppies:
Zucchini Fritters

1 zucchini
125 g of maize flour
75 g of wheat flour
1 pinch of baking food
20g grated parmesan
2 eggs
125ml natural yoghurt
75 ml of milk
1 c. tablespoons olive oil
salt and pepper
vegetable oil

I like to make them using a combination of cornmeal and flour, but you could do them with wheat flour only (200 grams).
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Цуккини Оладьи

1 цуккини
125 г кукурузной муки
75 г пшеничной муки
1 щепотка выпечки еды
20г тертого пармезана
2 яйца
125мл натурального йогурта
75 мл молока
1 с. столовые ложки оливкового масла
соль и перец
растительное масло
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Leek fritters.

Yotam Ottolenghi makes leek fritters | Life and style | The Guardian:
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. The creamy sauce, full of herbs and zest, adds a bit of complexity but is unreservedly delicious. Serves four.
For the sauce
100g Greek yogurt
100g sour cream
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp olive oil
½ tsp salt
20g finely chopped flat-leaf parsley leaves
30g finely chopped coriander leaves
For the fritters
3 leeks (450g trimmed weight)
2 banana shallots, peeled and finely chopped
140ml olive oil
1 red chilli, deseeded and sliced
25g parsley, finely chopped
1 tsp coriander seeds, crushed
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
1 tsp sugar
½ tsp salt
1 egg white
120g self-raising flour
1 tbsp baking powder
1 egg
150ml milk
55g unsalted butter, melted

Start by making the sauce. 
Put all the sauce ingredients into the bowl of a food processor, blitz together until a uniform green, then set to one side.
Cut the leeks into 2cm thick rounds, rinse and dry. Over medium heat, sauté the leeks and shallots in a pan with five tablespoons of oil until soft - about 15 minutes - then transfer to a bowl and add the chilli, parsley, spices, sugar and salt. Leave to cool.
Whisk the egg white to soft peaks and fold it into the vegetables.
In another bowl, mix the flour, baking powder, egg, milk and butter to form a batter. Gently mix this into the egg white and vegetable mixture.
Put two tablespoons of oil in a frying pan over medium heat.
Spoon the mixture into the pan to make four large fritters, and fry for two to three minutes a side, until golden and crisp.
Transfer to kitchen towel and repeat, adding oil as needed, until the mixture is used up.
Serve warm with the sauce on the side or drizzled over.

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Caulifower and Cumin Fritters - Yotam Ottolenghi

FOODEE: Caulifower and Cumin Fritters - Yotam Ottolenghi:
Ingredients:
Cauliflower approx. 320g. - remove leaves and divide into florets
120g plain flour
3 tbls., chopped flat leaf parsley
1 crushed garlic clove
2 finely chopped shallots
4 eggs
1.1/2 tsps ground cumin
1 tsp. ground cinnamon
1/2 ttsp turmeric
1.1/2 tsps salt
1 tsp black pepper
500ml sunflower oil for frying fritters

Lime Sauce:
300g Greek Yogurt
2 tbls. finely chopped fresh corriander
grated zest of 1 lime
2 tblspns lime juice
2 tblspns olive oil
salt and pepper

Baked Zucchini Fritters.

Baked Zucchini Fritters Kolokithokeftedes
Author: Peter G
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 16
A baked version of the traditional Greek zucchini fritter

Baked Zucchini Fritters Kolokithokeftedes.

Baked Zucchini Fritters Kolokithokeftedes (Souvlaki For The Soul):
Greek Zucchini Fritters
Author: Peter G
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 16
A baked version of the traditional Greek zucchini fritter

Ingredients
3 medium to large zucchini, grated and squeezed of excess water
1 red onion, finely diced
2 cloves garlic, finely minced
1 egg
2 tbsp freshly chopped dill
1 tbsp freshly chopped mint
1 tbsp freshly chopped parsley
3/4-1 cup of almond meal
100 grams of feta cheese, crumbled
50 grams of grated Pecorino
salt and pepper to taste