Ricotta and Sweet Chilli Blinis

I have not had these Blinis in years!  My Mum makes them and they are divine!

I was cleaning out the sewing room with Scott last weekend and came across a photocopy of the recipe I had begged from my Mum some time ago.  Well I had all but the sweet chilli sauce in the house and thought well why not!

These work brilliantly as an Hors d'oeuvre (or as my Poppa called them Horses doovers) topped with just a little sour cream and sweet chilli sauce, as a side dish with a meal or BBQ or as a light lunch with a salad.

The mixture can be made ahead and left in a well sealed plastic container in the fridge until needed or even overnight.  They take minutes to cook and even cook well on the BBQ.

Go ahead, give something different a try, I'm sure the family will love them. 

1 cup plain flour

2/3 cup grated Parmesan

2 large zucchini

1 cup ricotta

2 tablespoons sweet chilli sauce

2 eggs

You can grate your zucchini in the food processor or as it is not heaps, use your box grater, squeeze the excess juice out of the zucchini.

In the same bowl add all bar the flour and mix together well. 

 The sweet chilli sauce... lets talk that shall we?  I don't use the full amount myself, I add half then taste the mixture and add more if I need to.

Add the flour.

Mix together until the flour is just combined.

In a well buttered pan add tablespoons of mixture and slightly flatten out.  Cook for 3 to 4 minutes on each side or until browned.

Set on paper towel to drain and place in either a warm oven or a warming dish while you cook the rest.

Call dibs on the ones you want or they will not be there!