simple way to prepare any night of the week Zucchini fritters with prosciutto and bocconcini salad

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini fritters with prosciutto and bocconcini salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini fritters with prosciutto and bocconcini salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini fritters with prosciutto and bocconcini salad is something that I’ve loved my entire life.

Table of Contents

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

Method

  • Step 1
    Place the zucchini, parsley, egg, flour, parmesan, ricotta and nutmeg in a bowl, then season and fold to combine.
  • Step 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.
  • Step 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.

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