Ricotta and Courgette Fritters

Line a bowl with a clean tea towel, and add the courgette with a pinch of salt. Leave for 30 mins, then squeeze out all the excess liquid. Tip the drained courgettes into a bowl and stir in the eggs, ricotta, lemon zest and parmesan, combining well. Fold in the flour, and season again.
Preheat the oven to 180C. Heat a splash of oil in a frying pan, and spoon in six dollops of the courgette mixture. Cook for 4 mins on each side until golden, then transfer to a baking sheet to cook for 10 mins in the oven. Serve hot or cold, with dips and salad.

15 mins

2 serving

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