Zucchini fritters with prosciutto and bocconcini salad

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

Recipe «Zucchini fritters with prosciutto and bocconcini salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

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 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 

Instructions

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.