200g chopped ham
300g zucchinis, grated
150 g ricotta
50 g Parmesan, grated
20 g green onion, sliced
1 Tbs Dijon mustard
2 whole eggs
240 g gluten-free self-raising flour
1 tsp dried oregano
125mL olive oil
1/4 tsp black pepper, freshly ground
1/4 salt, to taste
150mL vegetable oil
Gently squeeze the grated zucchini to remove a little of the water. Put into a bowl and add Parmesan, green onions, oregano and chopped ham.
Put ricotta into another bowl big enough to hold the entire mixture and break it up with a fork. Add the pepper and salt, Dijon and then mix in the eggs until combined; add one cup of flour and stir well.
Add the zucchini mixture and another cup of flour and fold the mixture together. Stand for 5 minutes while you prepare the pans.
Heat a large frypan on high and add enough oil to cover the bottom of the pan.
Add the fritter mixture in big spoonfuls, flattening into patties about the size of a hamburger patty – it should make 12 fritters.
Don’t turn the fritter until it is golden brown. Check this by lifting a corner of a fritter to check on the colour; once you turn it over, lower the heat a little so it cooks through. You can use two frypans – one on high and one on low – and move the patties between.
Drain on a kitchen paper towel as you take them out of the pan.
Serve with chutney, crushed avocado or roast tomatoes.
Credits: My Kitchen Stories
Photo Credits: My Kitchen Stories