Ingredients

  • 10g butter plus 10g extra, melted
  • 1½ cups grated yellow zucchini
  • 100g ricotta cheese
  • 2 tablespoons plain flour
  • 1/2 teaspoon baking powder
  • 1 egg, lightly beaten
  • 1 chilli, seeded and finely sliced
  • 2 spring onions, finely sliced
  • salt and pepper
  • oil for frying
  • red pesto or sour cream to serve

Method
Melt butter, add the zucchini and cook for about 5 minutes, until tender. Drain on paper

Place the zucchini, ricotta, extra butter, flour, baking powder, egg, chilli, onion and salt and pepper into bowl and mix until combined. Heat the vegetable oil in a deep saucepan and, in batches, deep-fry 1 tablespoon of the mixture for about 1 minute or until golden and puffed. Drain on paper towel and serve with red pesto and/or sour cream

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