Ham Zucchini Ricotta Fritters
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5 from 2 votes

Ham Zucchini Ricotta Fritters,Gluten free

Make these with leftover ham, prosciutto or cooked bacon. Substitute cheeses too if you like. They make a great breakfast, Brunch or Lunch
Course: Breakfast, Brunch
Cuisine: Australian, Western
Servings: 12

Ingredients

  • 300 gram Zucchinis or 2-3 zucchinis grated
  • 150 gram ricotta
  • 50 gram parmesan grated can substitute another cheese
  • 20 gram green onion sliced 1/4 cup approx
  • 1 tablespoon dijon mustard
  • 2 whole eggs 70 gms each
  • 240 gram gluten free self raising flour I used Aldi brand, 2 cups
  • 1 teaspoon dried oregano
  • 125 ml olive oil or another oil for frying. 1/2 cup
  • 1/4 teaspoon black pepper fresh ground
  • salt if needed

Instructions

  • Gently squeeze the grated zucchinis to remove a little of the water. Put into a bowl and add the parmesan cheese, green onions and oregano.
  • Put the ricotta into another bowl big enough to hold the entire mixture and break it up with a fork. Add the pepper and a sprinkling of salt, dijon then mix in the eggs till combined. Add one cup of flour and stir well . Add the zucchini mixture and the next cup of flour and fold the entire mixture together. Stand for 5 minutes while you prepare the pans
  • Heat a large frypan on high and add enough oil to cover the bottom of the pan. Add the mixture in big spoonfuls flattening into patties about the size of a hamburger patty. The mixture will make 12.
  • Don't turn the patty till it is golden brown and once you turn it over lower the heat a little so that it cooks through properly and repeat. I use two frypans to keep one on high one on low and move the patties between. Drain each on kitchen paper as you take them out of the pan.
  • Serve the patties with Chutney or with crushed avocado and roast tomatoes.

Notes

These patties taste great at room temperature
If you have plain gluten free flour add 1 teaspoon gluten free baking powder
Mine are made with gluten free flour if you have plain white flour you will need to reduce the flour a bit. 11/2 cups and only fold in gently so you don't build up the gluten.