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.
- Squeeze out as much moisture as possible from the grated courgettes. Combine courgettes, onion, parsley, basil and ricotta in a bowl.
- Add lightly beaten eggs and flour and season with 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.