Delicious & Healthy! – Courgette and Kimchi Fritters Recipe Donna Hay & Dr. Rupy Aujla

Date: 2024-09-03 12:01:04

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Donna Hay is Australia’s favourite and most trusted home cook, a household name, and an international food-publishing phenomenon. Donna’s 29 books have sold more than 7 million copies worldwide, been translated into 10 different languages, and her television cooking shows have brought her signature style to life for viewers in more than 14 countries.

And when I say signature style, her styling is absolutely iconic and it’s inspired myself as well as many budding home cooks around the world.

Her latest book, ‘even more basics to brilliance’ is a collection of classics that people can always rely on – those dependable, delicious recipes we all want in our bag of tricks. And is a follow on from the previous book “Basics to Brilliance”

SERVES 4

4 eggs, lightly whisked
11⁄2 teaspoons finely grated lemon rind
1⁄4 cup (10g) finely chopped basil leaves
3⁄4 cup (60g) finely grated parmesan, plus extra
to serve
sea salt and cracked black pepper
2⁄3 cup (100g) plain (all-purpose) flour
21⁄2 teaspoons baking powder
3 cups (720g) firm fresh ricotta+
extra virgin olive oil, for frying
lemon wedges and extra basil leaves, to serve

STEP 1 Place the eggs, lemon rind, basil,
parmesan, salt and pepper in a large bowl and
mix to combine. Sift over the flour and baking
powder and mix to combine. Add the ricotta and
stir to combine.

STEP 2 Heat 2 teaspoons of oil in a large
non-stick frying pan over medium heat. Cook
1⁄4-cupfuls of the mixture in batches, flattening
slightly, for 3 minutes each side or until golden
and cooked through.

STEP 3 Serve with lemon wedges, extra basil
and parmesan.

COOK’S NOTE
+ For the fluffiest fritters, choose fresh ricotta
from your delicatessen or supermarket deli
rather than the pre-packaged tubs.

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