Courgette & lemon frittelle with whipped ricotta and honey
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
These little golden fritters are one of my favorite quick weeknight suppers, ready in under an hour from start to finish. I love how versatile they are, transforming humble courgettes into something really special when paired with creamy whipped ricotta and a drizzle of honey. Courgettes are wonderfully low in calories yet packed with vitamin C and fiber, making them such a nutritious base for these crispy bites. The best part is how simple they are to throw together with just a handful of everyday ingredients you probably already have on hand. They're perfect for feeding a crowd or keeping leftovers for lunch the next day.
Ella x
Ingredients
- 2courgette(small courgettes, coarsely grated)
- 4salad onion(salad onions, thinly sliced)
- ½ tspsalt
- 20 gramsdill(leaves roughly chopped)
- 250 gramsricotta(tubs Galbani Ricotta Cremosa)
- 1essential olive oil(2-3 tbsp olive oil)
- ½unwaxed lemon(zest and juice)
- 20parmigiano reggiano(finely grated)
- 2essential free range white eggs(beaten)
- 50 gramsself-raising flour
- 2 tbspclear honey
Detail level
Instructions
- 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.
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