- 4 medium zucchini, grated
- 2/3 cup self-raising flour
- 2 eggs, lightly beaten
- 1 1/2 tablespoons roughly chopped fresh basil leaves
- 250g reduced-fat fresh ricotta cheese, crumbled
- 2 tablespoons grapeseed oil
- 1 small carrot, peeled, grated
- 1 tablespoon frozen corn kernels
- 1 small red capsicum, halved lengthways, sliced
- Squeeze excess liquid from zucchini. Combine zucchini, flour, egg and basil in a bowl. Add ricotta. Mix until just combined (mixture will appear quite lumpy).
- Heat oil in a non-stick frying pan over medium heat. Spoon 1/4 cup batter into pan, spreading slightly with a spatula. Repeat to make 3 rounds. Press carrot into batter to resemble hair, corn for eyes and capsicum for a smile. Cook for 2 to 3 minutes until browned underneath and top just set. Turn. Cook for 1 to 2 minutes or until fritters are cooked through. Transfer to a plate lined with paper towel. Cool. Repeat with remaining batter, carrot, corn and capsicum. Serve.
- To freeze: Place cooked fritters, in a single layer, in an airtight container between sheets of baking paper. Freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.
To reheat: Microwave 1 fritter on medium (50%) for 30 seconds to 1 minute or until heated through.
Frozen fruit skewers
You’ll need 4 bamboo skewers.
Ingredients (serves 4)
- 12 seedless red grapes
- 2 small oranges, peeled, quartered
- 8 strawberries, hulled
- Thread grapes, orange quarters and strawberries onto skewers.
- Wrap each skewer in plastic wrap. Place in a snap-lock or freezer bag. Freeze overnight or until fruit is frozen. Serve.
Ingredients (serves 2)
- 1/2 cup alfalfa sprouts
- 1/4 rockmelon
- 3 thin slices of peeled pineapple
- 1 thin slice of watermelon
- 3 slices of unpeeled kiwifruit
- Divide alfalfa sprouts between serving plates. Cut rockmelon in half lengthways to make the boats. Scoop out seeds. Place each boat on the alfalfa. Cut pineapple in half and thread each onto a bamboo skewer. Insert the base of 3 skewers along the centre of each boat to make the sails. Cut watermelon into 6 small triangles. Stick onto the top of each skewer to make flags. Cut kiwifruit in half and stack at one end of each boat.
Baked cinnamon ricotta drizzled with honey and berries
15 – 60 minutes
Ingredients (serves 4)
- 300g fresh ricotta
- 1/4 cup (55g) caster sugar
- 1 egg, lightly whisked
- 1/4 cup (60g) natural vanilla yoghurt
- 1/2 tsp ground cinnamon
- 1 tsp vanilla-bean paste
- 150g punnet raspberries
- 120g punnet blueberries
- 1 ripe fig, cut into wedges
- 2 tbs honey
- Preheat oven to 160°C. Brush two 1-cup (250ml) dariole moulds with melted butter to lightly grease.
- Combine the ricotta and sugar in a medium bowl and stir until smooth. Add the egg, yoghurt, cinnamon and vanilla and stir until well combined. Spoon evenly into prepared moulds and smooth the surface. Place on an oven tray.
- Bake in preheated oven for 30-40 minutes or until light golden and just set. Remove from oven. Set aside for 15 minutes before turning out onto a plate to cool completely for 30 minutes.
- Place the ricotta on a serving platter. Top with berries and fig wedges and drizzle with honey.