Vegetable and ricotta fritters with capsicum salsa

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

See favs

You’ll love the lightness of these vegetable and ricotta fritters with capsicum salsa. Cook small fritters as a party finger food, or larger ones for a simple brunch or lunch.

Serves: 1

Time to make: 25 mins

Ingredients

More weights & measures

Salsa
½ red capsicum, finely diced
1 tomato, diced
2 teaspoons red wine vinegar
1 teaspoon olive oil
pinch salt
chilli flakes to taste (optional)

Fritters
1 courgettezucchiniX, grated
1 carrot, grated
1 spring onion, finely sliced
¼ cup ricotta
1 egg
2 tablespoons flour
pinch salt
black pepper to taste
spray oil
2 tablespoons plain yoghurt, to serve

Instructions

Stay Awake

1 In a bowl, combine all salsa ingredients. Set aside.

2 In a separate bowl, combine courgette, carrot, spring onion, ricotta, egg, flour, salt and pepper.

3 Spray a pan with oil and set over a medium-high heat. In batches, cook fritters till golden, about 3-4 minutes each side. Serve with salsa and yoghurt.

Variations

Make it gluten free: Use gluten-free flour.

Nutrition Info (per serve)

Calories 411 cal

Kilojoules 1720 kJ

Protein 20 g

Total fat 21 g

Saturated fat 7 g

Carbohydrates 30 g

Sugar 20 g

Dietary fibre 8 g

Sodium 790 mg

Calcium 280 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT