Pink Grapefruit with Zucchini & Ricotta Fritters with Balsamic Roasted Tomatoes

I once read that the grapefruit was the lumbering old uncle of the citrus family. I am pretty certain they were referring to those big yellow sour fellows and not pretty pink grapefruits.  Nor Bundaberg’s very pretty Pink Grapefruit brew.

Pink grapefruit is far sweeter than their yellow cousins, which means your mouth wont pucker up due to bitterness, and leave you with involuntary duck face.  Die hard grapefruit fans will be happy to know that even though the pink grapefruit is sweeter, it still retains an enjoyable subtle sour tang.  The slight tropical fruitiness is very clean on the palate, and makes for a very refreshing brunch beverage. 

As pink grapefruit is a member of the citrus family, along with its other relatives, lemons and limes, it pairs extremely well with seafood.  Dishes that instantly come to mind are poached salmon salad, or even seared scallops with fennel.

There is also a slight earthy undertone to grapefruit and you still get a tiny hint of this in pink grapefruit.  Due to this you find that fresh herbs such as basil, rosemary or tarragon lift grapefruit flavours, just as the grapefruit lifts theirs.

Brunch is where my taste buds were mentally whisking me away in regard to Bundaberg’s Pink Grapefruit.  These zucchini and ricotta fritters are fantastic for a lazy weekend brunch.  They contain a decent amount of basil that plays along well with Bundaberg’s Pink Grapefruit. 

Cheers, Sara

Sara McCleary is guest blogging for Bundaberg Brewed Drinks.  You can find more of Sara’s recipes at www.bellyrumbles.com

Zucchini & Ricotta Fritters with Balsamic Roasted Tomatoes

• 500g grated zucchini, squeezed of excess liquid
• 250g ricotta
• ½ bunch basil, finely chopped
• 60g parmesan cheese, grated
• zest of 1 lemon
• 100g plain flour
• 2 eggs
• 200g mini truss tomatoes
• Balsamic vinegar
• Olive oil
• salt

1. Pre-heat oven 180°C (360°F).
2. Place tomatoes in a baking dish and drizzle with a little balsamic vinegar, olive oil and a sprinkle of salt.
3. Cook for around 20 minutes until nicely roasted. While tomatoes are cooking make the zucchini fritters.
4. In a large bowl add grated zucchini, ricotta, basil, parmesan, lemon zest and eggs, mix well. Sift in flour and mix until combined.
5. Place a medium size non stick saucepan over medium heat. Splash with a little olive oil and add ¼ cup of zucchini mixture on to the pan and flatten slightly with a spatchular.
6. Fry until golden brown on one side, flip fritters and continue cooking until golden on the reverse side and cooked through.
7. Serve fritters with roasted tomatoes and a sprinkle of parmesan as garnish.

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