Zucchini and Ricotta Puffs

If you’re like me at the beginning of a growing season, you can get overly enthusiastic when shopping for seeds and plants.

It’s hard not to when you see row upon row of plants and different varieties. 

So, again this year, I had an overabundance of zucchini! I give away baskets of them to friends and family and am constantly on the look out for new and interesting ways to cook with them.  

I made this recipe one afternoon because I had some leftover ricotta and some friends dropping by. I considered them a hit because the plate was emptied very quickly!

This is a Donna Hay recipe and if you are not familiar with her, do check her out. Simple, easy and delicious. I discovered Donna when my son was quite young and when he ate everything I made from her recipes, I became a fan!

Ingredients:

• 1/4 oz butter

• 1.5 cups of grated zucchini

• 3 1/2 oz melted butter plus extra

• 2 tbsp flour

• 1/2 tsp baking powder

• 1 egg

• 1/8 tsp aleppo pepper (or chili flakes)

• 2 green onions finely sliced

• salt and pepper

• oil for frying

Instructions:

In a frying pan, heat the butter and zucchini and cook for 3-5 minutes until golden.

Drain on a paper towel.

Place zucchini, ricotta, extra butter, flour, baking powder, egg, chilli, onion, salt and pepper in a bowl.

Heat the oil (I used avocado oil, but you could use vegetable oil) in a deep pan, drop 1 tbsp of the mixture and fry until golden and puffed. Drain on a paper towel.

Serve with spinach leaves and any spicy dip. I used alioli.

Enjoy! Now for those tomatoes...