Zucchini, Ricotta and Chickpea Fritters

 

I love the versatility of fritters – they make a perfect light meal and work equally well as part of a mezze. These zucchini, ricotta and chickpea fritters are wonderful with spicy tomato chutney but I also like to serve them with tzatziki. This recipe will make 12 fritters, although you can halve  the size of each fritter if you are serving them as part of a mezze or for a cocktail party.

 

Zucchini, Ricotta and Chickpea Fritters

 

2 zucchinis, coarsely grated

300g fresh ricotta

400g can chickpeas. rinsed & drained

100g chickpea flour

1 teaspoon paprika

3 eggs, lightly beaten

60ml (¼ cup) milk

250ml (1 cup) vegetables oil

 

Spicy Tomato Chutney

1 tablespoon vegetable oil

1 large onion, finely chopped

2 large garlic cloves, crushed

2 teaspooons finely grated ginger

1 tablespoon finely chopped coriander root and stem

1 long red chilli, finely chopped ( you can used dried chilli flakes here)

400g can chopped tomatoes

2 teaspoon fish sauce

 

To make the spicy tomato chutney, heat the oil in a large frying pan over medium heat. Add onion, garlic, ginger, coriander and chilli, and cook for 4 minutes or until golden. Stir in the tomatoes and fish sauce. Cook for 5 minutes or until slightly thickened. Set aside to cool.

Place the grated zucchini in a clean dry tea-towel and squeeze out the excess water. Place the zucchini in large bowl with the ricotta, chickpeas, flour, paprika, lightly beaten eggs, milk and 2 teaspoons salt. Mix well to combine.

Heat the oil in a large, deep frying pan over medium heat. Working in 3 batches, drop ¼ cup zucchini mixture into the pan. Cook for 3 minutes each side or until golden and cooked through. Remove from the pan and drain on paper towel.

Serve fritters topped with spicy tomato chutney or tzatziki, and lemon wedges on the side.

 

 

(Recipe modified from Feast Magazine, Issue 19, 2103 – by Kirrily La Rosa and photography by Alan Benson)

 

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