The English say courgette, the Italians zucchini but, whatever you call it, this fabulous summer vegetable is popular the world over.
- Heat 1 tablespoon of the oil in a frying pan and gently cook chopped onion and garlic until softened but not quite browned.
- Grate the courgettes and squeeze out as much moisture as possible. Combine courgettes, onion, parsley, basil and ricotta in a bowl.
- Add lightly beaten eggs, flour and salt and pepper. Mix until well combined.
- Heat remaining 3 tbsp oil in a frypan and cook large spoonfuls of batter until cooked through and golden brown on both sides.
Tip! A dressing made from yoghurt, garlic, sea salt and mint tastes delicious with these quick and easy fritters.