Delish for dinner tonight and great for lunch tomorrow! Dill, corn and zucchini fritters can be enjoyed the next day or frozen for up to 3 months – how handy!
- 1 zucchini, coarsely grated and excess moisture squeezed-out
- 1 corncob, husk and silk removed, kernels removed
- ½ brown onion, coarsely grated
- 45 g (⅓ cup) frozen peas
- 2 tbsp chopped dill
- 100 g Pantalica light smooth ricotta
- 60 g egg, lightly whisked
- Freshly ground black pepper, to season
- 3 tbsp wholemeal self-raising flour or gluten-free flour
- 2 tbsp finely grated Parmesan cheese
- 3 tsp extra virgin olive oil
- 2 tsp extra-light sour cream, to serve
- salad leaves, to serve
- 30 g sourdough bread roll or gluten-free roll, to serve
- dill sprig, to serve (optional)
- Put zucchini, corn, onion, peas and dill in a medium bowl. Stir well. Add ricotta, egg, pepper, flour and parmesan. Mix until well combined.
- Heat half the oil in a large nonstick frying pan over a medium-high heat. Add 3 x ¼ cupfuls of mixture to pan. Press down a little. Reduce heat to medium. Cook for 2-3 minutes or until golden brown underneath. Turn over and cook for a further 1-2 minutes or until cooked through. Transfer to a large plate, cover loosely with foil and set aside to keep warm.
- Heat remaining oil and cook remaining mixture as above, making 6 fritters in total. Transfer 3 fritters to a serving plate, reserving remaining fritters for another meal (see tips, below). Top fritters with 2 tsp sour cream. Serve with salad leaves, roll and dill sprig, if using.
Store remaining fritters in the fridge for up to 2 days. Or wrap individually in plastic wrap, place in a resealable freezer bag and freeze for up to 3 months.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.2 g|
|Total carbohydrates||11.8 g|
|- Sugars||2.7 g|
|Dietary fibre||1.4 g|