Ham, Zucchini and Ricotta Fritters - Recipe by My Kitchen Stories.

Ham, Zucchini and Ricotta Fritters - Recipe by My Kitchen Stories.


200g chopped ham
300g zucchinis, grated
150 g ricotta
50 g Parmesan, grated
20 g green onion, sliced
1 Tbs Dijon mustard
2 whole eggs
240 g gluten-free self-raising flour
1 tsp dried oregano
125mL olive oil
1/4 tsp black pepper, freshly ground
1/4 salt, to taste
150mL vegetable oil


Gently squeeze the grated zucchini to remove a little of the water. Put into a bowl and add Parmesan, green onions, oregano and chopped ham.

Put ricotta into another bowl big enough to hold the entire mixture and break it up with a fork. Add the pepper and salt, Dijon and then mix in the eggs until combined; add one cup of flour and stir well.

Add the zucchini mixture and another cup of flour and fold the 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 fritter mixture in big spoonfuls, flattening into patties about the size of a hamburger patty – it should make 12 fritters.

Don’t turn the fritter until it is golden brown. Check this by lifting a corner of a fritter to check on the colour; once you turn it over, lower the heat a little so it cooks through. You can use two frypans – one on high and one on low – and move the patties between.

Drain on a kitchen paper towel as you take them out of the pan.

Serve with chutney, crushed avocado or roast tomatoes.

Credits: My Kitchen Stories

Photo Credits: My Kitchen Stories

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