Courgette Fritters With Honey-Thyme Ricotta Cream

Matte Black Bowls
by Matte Black Bowls
2 People
35 min

This is a very grown-up feeling recipe that works at any time of the day. I love courgette fritters so always looking to find ways to mix them up. The honey-thyme combination was inspired by a cheesecake recipe by Ottolenghi which is definitely also worth trying. I have found that the most important thing for the success of courgette fritters is to make sure to properly get the water out of the courgettes to start with or they would hold together well. Don’t worry when it looks like there is barely any courgette left! Serve with some bread of the side for an extra filling meal.

Courgette Fritters With Honey-Thyme Ricotta Cream
Recipe details
  • 2  People
  • Prep time: 25 Minutes Cook time: 10 Minutes Total time: 35 min
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Courgette Fritters
  • 150 – 200g courgette (about 1 medium) 
  • 1 medium egg
  • 3 TBSP Plain or Buckwheat Flour
  • 1/2 TSP Baking Powder
  • 1 TSP Ground Cumin
  • 1 Spring Onion 
  • Salt and Pepper
Honey-Thyme Ricotta Cream
  • 2 TBSP Ricotta
  • 1 TBSP Greek Yoghurt
  • 1 TSP Honey
  • 1/2 TSP Chopped Thyme

Coarsely grate the courgettes then place in a bowl, sprinkle in some salt, mix together, and let it sit for 15 minutes. 
Meanwhile make the Honey-Thyme Ricotta Cream by simple all the ingredients together well and set aside.
Drain the courgette with muslin cloth to squeeze as much of the liquid out as possible. Then add the courgette to a bowl with the flour, baking powder, ground cumin and spring onion and mix together well. Season to taste then add the egg and mix together well.
Heat a non-stick pan with a small amount of oil (a really good non-stick pan is so key to these turning out well – the less good the non-stick, the more oil you will need).
Spoon out the fritters into the pan (using a cookie cuter as a mould if you want them extra neat). Let them cook for 3 minutes of a medium heat, and when they seem ready, flip them over and cook on the other side.
Plate up with the ricotta-cream over and a sprinkling more of thyme and sea salt flakes, then a drizzle of both olive oil and honey.