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Zucchini fritters with prosciutto and bocconcini salad

Name: Zucchini fritters with prosciutto and bocconcini salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
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 (75g) self-raising flour; 1/2 cup (40g) grated parmesan; 150g ricotta; Pinch of nutmeg; 1/3 cup (80ml) 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

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15m

Zucchini fritters with prosciutto and bocconcini salad

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by Warren Mendes

delicious. team

Nov 30, 2015

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

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 (75g) self-raising flour
1/2 cup (40g) grated parmesan
150g ricotta
Pinch of nutmeg
1/3 cup (80ml) 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

Method

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.