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Zucchini Ricotta Fritters

Zucchini Ricotta Fritters
Published: 11/12/2016

Need a light lunch or a tasty snack? Try our Zucchini Ricotta Fritters!

2 medium zucchini - thinly cut into sticks or grated
80g low fat ricotta
1 egg
1/2 cup fresh breadcrumbs
zest of 1 lemon
1 tsp each salt & pepper
olive oil (or use spray for a lighter option)

Combine zucchini, ricotta, egg, lemon zest and salt & pepper and mix well.  Add breadcrumbs and mix until incorporated.  Let batter rest in the fridge for 20 minutes.

Heat oil in frypan.  Shape mixture into patties (add more breadcrumbs if needed) and add to the frypan and cook at a moderate heat until browned.  Drain on paper towel and serve with lemon wedges!

Makes 8 serves - 232kj (55cal) per serve.  2.4g Protein, 3.5g carbs, 3.4g fat.

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