Courgette & lemon frittelle with whipped ricotta and honey

Name: Courgette & lemon frittelle with whipped ricotta and honey
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 small courgettes, coarsely grated; 4 salad onions, thinly sliced; ½ tsp salt; 20 g pack dill, leaves roughly chopped; 250 g tubs Galbani Ricotta Cremosa; 2-3 tbsp olive oil; ½ unwaxed lemon, zest and juice; 20 Parmigiano Reggiano, finely grated; 2 Essential Free Range White Eggs, beaten; 50 g self-raising flour; 2 tbsp clear honey

These delicate little fritters make a delicious starter or weekend brunch.

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Serves4
CourseLunch
Prepare20 mins
Cook25 mins
Total time45 mins

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2 small courgettes, coarsely grated
4 salad onions, thinly sliced
½ tsp salt
½ x 20g pack dill, leaves roughly chopped
2 x 250g tubs Galbani Ricotta Cremosa
2-3 tbsp olive oil
½ unwaxed lemon, zest and juice
20 Parmigiano Reggiano, finely grated
2 Essential Free Range White Eggs, beaten
50g self-raising flour
2 tbsp clear honey

Mix together the courgettes, salad onions, salt and most of the dill. Tip into a large sieve, set aside for 15 minutes, then squeeze out the excess water.
Meanwhile, to make the whipped ricotta, place 1 tub ricotta in a small food processor with 1 tbsp oil, the lemon juice and a pinch of salt. Blend until smooth, then check the seasoning and chill until ready to serve
Stir the remaining ricotta into the courgette mixture with the lemon zest, parmesan, eggs and flour
Heat 1 tbsp oil in a large frying pan and add 4 tbsp mixture to the pan. Cook gently for 3-4 minutes on each side, until golden and set. Take care when turning the mixture. Keep warm while you cook a total of 16 fritters.
Transfer to serving plates and top with the whipped ricotta, a drizzle of honey and a scattering of reserved dill leaves.

Typical values per serving when made using specific products in recipe