Name: Zucchini fritters with prosciutto and bocconcini salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 4 zucchinis, grated, squeezed to remove excess liquid; 62.50 ml chopped flat-leaf parsley, plus extra leaves to serve; 1 egg, lightly beaten; 75g self-raising flour; 40g parmesan; 150g ricotta; Pinch of nutmeg; 80ml olive oil; 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

Zucchini fritters with prosciutto and bocconcini salad

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Whip up elegant zucchini fritters with prosciutto and bocconcini for a quick gourmet meal.

Ingredients:

4 zucchinis, grated, squeezed to remove excess liquid
62.50 ml chopped flat-leaf parsley, plus extra leaves to serve
1 egg, lightly beaten
75g self-raising flour
40g parmesan
150g ricotta
Pinch of nutmeg
80ml olive oil
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

Instructions:

Combine the zucchini, parsley, egg, flour, parmesan, ricotta, and nutmeg in a bowl. Season well and gently fold everything together until fully mixed.
In a large frypan over medium heat, heat 2 tbs oil. Scoop 2 tbs of batter for each fritter into the frypan in 3 batches. Cook for 2 minutes on each side until golden and cooked. Drain on paper towel. Keep warm and repeat with remaining batter using 1 tbs oil for each batch.
Assemble fritters on a platter with prosciutto, bocconcini, tomato, onion, and parsley leaves. Season with salt flakes, drizzle with oil, and serve with lemon wedges.

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