Ricotta & Zucchini Fritters

Substantial enough to be the centre piece of a meal, simply serve with a salad, crusty bread and chutney to complete, or great as a side to pan-cooked or roasted fish, chicken or lamb.

Makes about 8 fritters

2 medium zucchini, grated

2 garlic cloves, thinly sliced

3 green onions, thinly sliced

½ cup Origin Earth Ricotta

2 free-range eggs

2 tsp grated lemon zest

sea salt and freshly ground black pepper

½-¾ cup plain flour

olive oil, for frying

lemon wedges, for serving

1              Place zucchini, garlic, green onions, ricotta, eggs, lemon zest and a good grind of salt and black pepper in a bowl and mix well to combine. Add flour and mix until just combined.

2              Heat a large frying pan over a medium heat, add about 5mm of oil to cover base of pan and heat until shimmering. Taking ¼ cup of mixture at a time, drop carefully into the hot oil, flatten slightly and fry for 4-5 minutes each side or until golden. Remove, drain on paper towels and keep warm in a low oven while making remaining fritters. Serve with lemon wedges.