Time
50 minutes
Serves
4
Difficulty
Medium
Ingredients
400g fresh zucchini
200g fresh ricotta
breadcrumbs
grated parmesan
a few sprigs of fresh sage
4 eggs
salt and pepper, to taste
a few leaves of basil
sunflower oil, for frying
800g canned whole peeled tomatoes
1 onion
chilli pepper, optional
Method
Grate the zucchini using a grater with large holes.
Mix the grated zucchini, fresh ricotta, grated parmesan, beaten eggs, salt, pepper, breadcrumbs, finely-chopped sage leaves, and chopped parsley in a large bowl until the mixture is well-combined and smooth.
Make the vegetable fritters. Place them on a plate covered in baking paper and put them in the freezer for 10-15 minutes.
Sauté the chopped onion and chilli pepper in extra virgin olive oil in a skillet until golden. Crush the tomatoes with a fork and add to the skillet.
Cook for about 20 minutes, adding a little water if needed.
In the meantime, heat the sunflower oil and fry the zucchini and ricotta fritters until golden and crispy. Drain well on kitchen paper.
Serve the fritters in the tomato sauce garnished with fresh basil.
