ZUCCHINI FRITTERS WITH PROSCIUTTO AND BOCCONCINI SALAD

Create a gourmet dinner in minutes with these stylish zucchini fritters served with prosciutto and bocconcini

INGREDIENTS

• 4 zucchinis, grated, squeezed to remove excess liquid
• 1/4 cup chopped flat-leaf parsley, plus extra leaves to serve
• 1 egg, lightly beaten
• 1/2 cup (75g) self-raising flour
• 1/2 cup (40g) grated parmesan
• 150g ricotta
• Pinch of nutmeg
• 1/3 cup (80ml) olive oil, plus extra to drizzle
• 8 thin slices prosciutto, torn
• 2 x 125g balls bocconcini, roughly torn
• 2 vine-ripened tomatoes, chopped
• 1/2 red onion, halved, thinly sliced
• 1 lemon, cut into wedges

• METHOD

  • 1
    Place the zucchini, parsley, egg, flour, parmesan, ricotta and nutmeg in a bowl, then season and fold to combine.
  • 2
    Heat 2 tbs oil in a large frypan over medium heat. In 3 batches, add 2 tbs batter for each fritter to frypan and cook for 2 minutes each side until golden and cooked through. Drain on paper towel. Keep warm and repeat with remaining batter and 1 tbs oil for each batch.
  • 3
    Arrange fritters on a platter with prosciutto, bocconcini, tomato, onion and parsley leaves. Sprinkle with salt flakes and drizzle with a little oil, then serve with lemon wedges.