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Item price
63p each est.Price per unit
£3.00/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Mix together the courgettes, salad onions, salt and most of the dill. Tip into a large sieve, set aside for 15 minutes, then squeeze out the excess water.
Meanwhile, to make the whipped ricotta, place 1 tub ricotta in a small food processor with 1 tbsp oil, the lemon juice and a pinch of salt. Blend until smooth, then check the seasoning and chill until ready to serve
Stir the remaining ricotta into the courgette mixture with the lemon zest, parmesan, eggs and flour
Heat 1 tbsp oil in a large frying pan and add 4 tbsp mixture to the pan. Cook gently for 3-4 minutes on each side, until golden and set. Take care when turning the mixture. Keep warm while you cook a total of 16 fritters.
Transfer to serving plates and top with the whipped ricotta, a drizzle of honey and a scattering of reserved dill leaves.
Typical values per serving when made using specific products in recipe
Energy | 1,839kJ/ 442kcals |
---|---|
Fat | 30g |
Saturated Fat | 14g |
Carbohydrates | 24g |
Sugars | 13g |
Fibre | 1.5g |
Protein | 18g |
Salt | 0.8g |
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