Zucchini and Ricotta Brunch Fritters with Avocado
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Cooking tools:
- Spiralizer
- Cast iron skillet
- Mixing bowl
- Fork
- Stove
- Spatula
- Pot
- Spoon
- Ladle
- Cup
- Paper towel
- Chef's knife
- Cutting board
- Plate
Ingredients
- 3 large zucchinis
- 2 medium free-range eggs
- ½ cup ricotta cheese
- ¼ cup milk
- ½ cup all-purpose plain flour
- Pinch sea salt and cracked pepper
- Olive oil for cooking
- 2 tsp vinegar
- Water for cooking
- 2 avocados
- 3 free-range eggs, for poaching
- 3 tbsp fresh ricotta
- 3 tsp good quality pesto, store-bought
- 1 lemon, sliced into wedges
- Pinch cracked pepper & sea salt
- Micro herbs
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