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Courgette fritters with avocado salsa
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3 essential Waitrose courgettes, coarsely grated
3 salad onions, chopped
125g self raising flour
2 large eggs
125g essential Waitrose Italian ricotta
3 tbsp olive oil
1 ripe avocado, chopped
2 tomatoes, chopped
3 salad onions, finely sliced
5 basil leaves, torn
1. Mix the courgettes, salad onions and flour together; crack in the eggs and beat well to combine. Season, then fold into the ricotta, not doing too thorough a job, so you are left with lots of ricotta lumps.
2. Cook the fritters in 3 batches: heat 1 tbsp oil in a large non-stick frying pan over a medium heat and drop in 2 heaped tbsp of batter per fritter. Cook for 3 minutes on each side, or until golden.
3. Meanwhile, combine all the ingredients for the salsa and season. Serve the fritters with the salsa alongside.
Typical values per serving:
This recipe was first published in June 2011.