Waitrose and Partners
Courgette & lemon frittelle with whipped ricotta and honey

Courgette & lemon frittelle with whipped ricotta and 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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Ingredients

  • 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

Method

  1. 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.

  2. 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

  3. Stir the remaining ricotta into the courgette mixture with the lemon zest, parmesan, eggs and flour

  4. 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.

  5. Transfer to serving plates and top with the whipped ricotta, a drizzle of honey and a scattering of reserved dill leaves.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,839kJ/ 442kcals

Fat

30g

Saturated Fat

14g

Carbohydrates

24g

Sugars

13g

Fibre

1.5g

Protein

18g

Salt

0.8g

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