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