How to make cute children’s fritter faces


  •  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 Azalea grapeseed oil
  •  1 small carrot, peeled, grated
  •  1 tablespoon frozen corn kernels
  •  1 small red capsicum, halved lengthways, sliced
  • Prep: 0:15 Makes 10
  • Step 1
    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).
  • Step 2
    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.

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