Zucchini Ham Ricotta Fritters Recipes

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ZUCCHINI, HAM, BASIL AND RICOTTA FRITTERS



Zucchini, Ham, Basil and Ricotta Fritters image

Make and share this Zucchini, Ham, Basil and Ricotta Fritters recipe from Food.com.

Provided by OzLolly

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 cup self raising flour
2 eggs
20 g butter, melted
1/3 cup milk
sea salt
cracked pepper
1/2 cup ricotta cheese
1/4 cup basil leaves, torn
75 g leg ham, torn
1 zucchini, cut into long thin strips
vegetable oil, for shallow frying

Steps:

  • Whisk together the flour, eggs, butter, milk, salt and pepper in a large bowl.
  • Fold through the ricotta, basil, ham and zucchini.
  • Heat 2 tablespoons of oil in a small, non-stick frypan over medium heat.
  • Add half of the mixture to the pan and cook for about 4 minutes each side. Set aside.
  • Repeat with 2 tablespoons of oil and the rest of the mixture.
  • Cut into wedges to serve.

Nutrition Facts : Calories 577.6, Fat 25.4, SaturatedFat 13.6, Cholesterol 264, Sodium 792.6, Carbohydrate 55.2, Fiber 2.8, Sugar 3, Protein 31

ZUCCHINI, HAM & RICOTTA FRITTERS RECIPE - (4.5/5)



Zucchini, Ham & Ricotta Fritters Recipe - (4.5/5) image

Provided by cwyorkiex3

Number Of Ingredients 11

1 cup self-raising (self-rising) flour, sifted
2 eggs
1 1/2 tablespoons butter, melted
1/3 cup milk
Sea salt, to taste
Black Pepper, freshly cracked
1/2 cup fresh ricotta cheese
1/4 cup basil leaves, torn
2 2/3 ounces leg ham, torn
1 zucchini, cut into long, thin strips
Vegetable oil for shallow frying

Steps:

  • Place the flour, eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Place two tablespoons of the oil in a small frying pan and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside. Add another two tablespoons of the oil and repeat with the remaining batter. Cut into wedges to serve. Serves at least 2.

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