Courgette, ricotta and pecorino fritters from How to Eat a Peach: Menus, Stories and Places (page 71) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joneshayley on July 28, 2019

    A lovely recipe for light little fritters.

  • Foodycat on May 23, 2018

    My mixture was a really stiff dough, so I added another egg. It took a few batches before my pan was properly up to temperature (so fortunately I wasn't making them for company) but once they were turning nicely they were so delicious. Used 3 large courgettes, which makes them one to remember for the summer glut.

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