Zucchini fritters with prosciutto and bocconcini salad

Cooking Salads Zucchini fritters with prosciutto and bocconcini salad

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

Lables: Low carb Low sugar Lower gi Fish free Peanut free Sesame free Shellfish free Tree nut free
  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.

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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 self-raising flour
1/2 cup grated parmesan
150g ricotta
Pinch of nutmeg
1/3 cup 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

Adv

Autors
Preparation time
5
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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