Recipe by our friend Miriam founder of Mimi's Bowl who makes cooking a delight for families around the world using seasonal ingredients and keeping recipes simple for busy family lives.
These light fritters are her go-to for a quick and healthy supper in the Summer months. She uses grated courgette to bulk up the fritters, just grate them with the skin on and get all the green goodness.
Kids love these little fritters: we all do! They work for breakfast, brunch, lunch or supper: making them the sort of flexible recipe we all need in our weekly repertoire. These are best served warm, with a yogurt dip on the side and scattered with mint leaves.
Perfect to be made on happy days at home especially whilst there is lots of fresh courgettes at the farmers market.
Makes 14-15 small fritters.
2 medium courgette
1 onion, finely chopped
1 large organic egg
100g ricotta cheese
5 heaped tablespoons self raising flour
1 tablespoon fresh mint leaves, chopped
vegetable / olive oil for cooking
Preheat the oven to 180C (fan oven).
Trim, wash then roughly grate the courgette, into a sieve, placed over a bowl. Press out any excess water, through the sieve, using the back of a spoon. You want the courgette to be as dry as possible, this will help the fritters crisp up when you cook them. Add to a bowl and combine with the onion, egg and ricotta, add the flour until a nice consistency, finally season and add the chopped mint leaves. Shape the mix into 14-15 small fritters.
To cook add a little olive oil to a frying pan and fry the fritters until golden 1-2 mins a side. Place on a lined baking sheet and in the oven to warm though for 8-10 mins. Serve warm from the oven.
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