Zucchini and ricotta fritters with colorful tomato salad

Ingredients for 2 servings:

• 200 g zucchini
• 1 m.-sized egg(s)
• 100 g ricotta
• 3 tbsp Parmesan, grated
• 3 tbsp flour
• Salt and pepper, freshly ground
• 400 g tomatoes, colorful
• 1 shallot(s)
• 2 sprigs of mint
• 3 sprigs of dill
• 2 tbsp red wine vinegar
• Sugar
• 8 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

delicious zucchini fritters and other ideas for potato pancakes & Co

Preheat the oven to 100°C (convection not recommended). Clean and coarsely grate the zucchini. In a bowl, mix the zucchini with the egg, ricotta, Parmesan cheese, and flour. Season the zucchini mixture with salt and pepper. Cut the tomatoes into large pieces or slices. Finely dice the shallot. Pick and chop the mint and dill. Mix the tomatoes and shallot in a bowl. Mix with the vinegar, salt, pepper, sugar, and 4 tablespoons of oil. Heat 2 tablespoons of oil in a large, non-stick pan. Drop the zucchini mixture into the hot oil in 5 small portions by the tablespoon and fry over medium heat for 3 minutes on each side until golden brown. Place the finished pancakes on a plate and keep warm in the hot oven. Heat another 2 tablespoons of oil in the pan and fry 5 more zucchini pancakes. Mix the mint and dill into the salad and serve with the pancakes. 555 kcal per serving