Leftover Christmas ham
2-3 grated zucchini
150 g creamy ricotta (feta can also be used)
50 g grated Parmesan
20 g sliced spring onion
1 Tbs Dijon mustard
2 large eggs
240 g gluten-free self raising flour (2 cups)
1 tsp dried oregano leaves
125 ml olive oil
Freshly ground black pepper
Salt to taste
Gently squeeze the grated zucchini to remove a little of the water. Put into a bowl and add Parmesan cheese, spring onions and oregano.
Put ricotta into another bowl big enough to hold the entire mixture and break it up with a fork. Add pepper and a sprinkling of salt,
Dijon mustard and then mix in the eggs until well combined.
Add one cup of flour and stir well.
Add zucchini mixture and second cup of flour and fold the mixture together.
Stand for five minutes.
Heat a large fry pan on high and add enough oil to cover the bottom of the pan. Add the mixture in big spoonfuls, flattening into the size of hamburger patties.
Don’t turn the fritter until it is golden brown and once you turn it over, lower the heat a little so that it cooks through properly. Repeat until all the mixture is cooked.
Drain fritters on a paper towel as you take them out of the fry pan.
Serve with chutney, or crushed avocado and roasted tomatoes.
Credits: My Kitchen Stories
Photo Credits: My Kitchen Stories