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Fritter faces



Fritter faces
 
Author:
Recipe type: Snacks
Cuisine: Indian
Serves: 10
Prep time:
Total time:
 
Need a little lunchbox snack that really hits the spot? Try these fritters for a delicious snack.
Ingredients
  • 4 medium zucchini, grated
  • ⅔ cup self-raising flour
  • 2 eggs, lightly beaten
  • 1½ tablespoons roughly chopped fresh basil leaves
  • 250g reduced-fat fresh ricotta cheese, crumbled
  • 2 tablespoons Azalea grapeseed oil
  • 1 small carrot, peeled, grated
  • 1 tablespoon frozen corn kernels
  • 1 small red capsicum, halved lengthways, sliced
Instructions
  1. Squeeze excess liquid from zucchini. Combine zucchini, flour, egg and basil in a bowl. Add ricotta. Mix until just combined (mixture will appear quite lumpy).
  2. Heat oil in a non-stick frying pan over medium heat. Spoon ¼ cup batter into pan, spreading slightly with a spatula. Repeat to make 3 rounds. Press carrot into batter to resemble hair, corn for eyes and capsicum for a smile. Cook for 2 to 3 minutes until browned underneath and top just set. Turn. Cook for 1 to 2 minutes or until fritters are cooked through. Transfer to a plate lined with paper towel. Cool. Repeat with remaining batter, carrot, corn and capsicum. Serve.
Notes
To freeze: Place cooked fritters, in a single layer, in an airtight container between sheets of baking paper. Freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.

To reheat: Microwave 1 fritter on medium (50%) for 30 seconds to 1 minute or until heated through.



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