Ricotta courgette fritters

Cooking time:

45 minutes

Active time:

35 minutes

Complexity:

Average

This zucchini recipe was shared with us by Alexandra Kumpan, executive director of ANO Foodshering, an organization that helped us launch the Zucchini Sharing project. "How many people, so many recipes for zucchini pancakes. I first tried ricotta pancakes a couple of years ago in a cafe. They tasted delicate and creamy. It turned out that this is because of the curd cheese in the composition. Now I always add it when I cook zucchini pancakes ."

See all recipes category Zucchini

Recipe "Squash pancakes with ricotta"

Ingredients for 4-5 servings

squash

2 medium (or one large)

eggs

2 pcs.

wheat flour

2-3 tbsp. l.

ricotta cheese

200 g

vegetable oil

70 ml

salt

to taste

black pepper

ad libitum

green onion

ad libitum

sour cream

for filing

Step 1/5

Wash the zucchini. It is better to remove the skin from middle-aged fruits and remove the seeds. Grate on a coarse grater, transfer to a deep plate, add salt, mix and leave for 10 minutes so that the juice leaves the pulp. Squeeze the zucchini mass with your hands.

Step 2/5

Add eggs, finely chopped onions and peppers to zucchini. Mix thoroughly and combine the resulting mass with ricotta. Add flour until the consistency of the dough looks like thick sour cream.

Step 3/5

Drizzle the pan with oil and heat. Put the dough in a pan with a tablespoon, fry the fritters until ruddy on a medium heat, and then turn over and fry on the other side for another couple of minutes.

Step 4/5

Put the ready-made pancakes on a paper towel to leave the excess fat.