Create a gourmet dinner in minutes with these stylish zucchini fritters served with prosciutto and bocconcini.
Ingredients
- 4 zucchinis, grated, squeezed to remove excess liquid
- 1/4 cup chopped flat-leaf parsley, plus extra leaves to serve
- 1 egg, lightly beaten
- 1/2 cup (75g) self-raising flour
- 1/2 cup (40g) grated parmesan
- 150g ricotta
- Pinch of nutmeg
- 1/3 cup (80ml) olive oil, plus extra to drizzle
- 8 thin slices prosciutto, torn
- 2 x 125g balls bocconcini, roughly torn
- 2 vine-ripened tomatoes, chopped
- 1/2 red onion, halved, thinly sliced
- 1 lemon, cut into wedges
Method
- Step 1Place the zucchini, parsley, egg, flour, parmesan, ricotta and nutmeg in a bowl, then season and fold to combine.
- Step 2Heat 2 tbs oil in a large frypan over medium heat. In 3 batches, add 2 tbs batter for each fritter to frypan and cook for 2 minutes each side until golden and cooked through. Drain on paper towel. Keep warm and repeat with remaining batter and 1 tbs oil for each batch.
- Step 3Arrange fritters on a platter with prosciutto, bocconcini, tomato, onion and parsley leaves. Sprinkle with salt flakes and drizzle with a little oil, then serve with lemon wedges.
- Low carb
- Low sugar
- Lower gi
Nutrition
2456 kj
Energy
39.8g
Fat Total
15.3g
Saturated Fat
4g
Fibre
31.9g
Protein
115mg
Cholesterol
598mg
Sodium
6.3g
Carbs (sugar)
28.2g
Carbs (total)
All nutrition values are per serve
- Author: Warren Mendes
- Image credit: Jeremy Simons & Ben Dearnley
- Publication: Taste.com.au
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