2 medium eggs, lightly beaten, plus optional eggs to serve
2 medium courgettes, trimmed and coarsely grated
50 g (2oz) broccoli florets, finely chopped
4 Tbsp. freshly chopped chives
Directions
Step 1
Heat a little olive oil in a large non-stick frying pan and cook the bacon until golden and crisp. Set aside.
Step 2
Put the flour into a large bowl, then mix in the ricotta, milk and eggs to make a smoothish batter. Next lift up handfuls of the grated courgette over the sink and squeeze as hard as you can to get rid of excess moisture then stir into the batter.
Step 3
Next stir in the broccoli, chives, the cooked bacon (set pan aside to use later) and plenty of seasoning (the fritters take a fair amount of salt).
Step 4
Give the pan a wipe, add a little olive oil and return to a low-medium heat. Add large spoonfuls of the batter (spacing apart, cook in batches) - spreading slightly to level. Cook until golden on the bottom (about 4min) then flip and continue to cook for a further 4min or until both sides are golden. Lift on to a plate, cover with foil and keep warm while you cook off the rest of the batter (you should end up with 12 fritters).
Step 5
If you like, while the fritters are cooking, poach some eggs to serve on top of the warm fritters. Serve with a green salad.
Freeze ahead: Make the fritters (no need to keep them warm on the plate) and allow to cool completely. Stack the fritters, dividing them with squares of baking parchment. Freeze in a freezerproof bag or box for up to 2 months. To serve, reheat in a single layer on baking sheets in an oven preheated to 200°C (180°C fan) mark 6 for 15-20min until piping hot.
Per Serving:
Calories: 285
Fibre: 1 g
Total carbs: 24 g
Sugars: 3 g
Total fat: 15 g
Saturated fat: 6 g
Protein: 14 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
