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.

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Table of Contents


  • 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


  • 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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