Zucchini-Ricotta Fritters

Zucchini.  I love it–the plants are lush, the flowers beautiful, they create a LOT of food for my family for a very small investment.  Did I mention a LOT?  One of the joys of growing zucchini is the continual search for another way to prepare it.  The August 2011 Food and Wine and Mario Batali provided this easy-peasy and fast zucchini solution.

I’ve made zucchini fritters before I found this recipe, and they were pretty good.  And then I made them from this recipe and they were uh-maze-ing!  The magic?  Ricotta and lemon zest.  Oh, yeah.  So fresh!  So citrusy!  So yummy!!!

This recipe is MOSTLY zucchini!  It calls for 2 medium, but I had captured 3 while they were small that day…

  • 2 medium (or 3 small) zucchini
  • 2 garlic cloves, thinly sliced
  • 3 large scallions, thinly sliced
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • 2 tsp finely grated lemon zest
  • 1 tsp each salt and pepper
  • 3/4 cup flour
  • olive oil for frying
  • lemon wedges for serving

In a large bowl, combine zucchini, scallions, garlic, ricotta, eggs, lemon zest, and salt and pepper. 

Stir to combine and add flour.  Stir until just incorporated.

Line a large baking sheet with paper towels.  In a large skillet, heat 1/4 inch of olive oil until shimmering.  Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch puddles.

Fry over medium-high heat, turning once until browned and crisp, about 3 minutes.  Drain on paper towels.

Serve right away, with a squeeze of fresh lemon juice.

Yum-yum-yummy!  Perfect with pasta, or with a fresh tomato slice, or the next morning, reheated, with an over-easy egg and a bit of cheese on top!  Zucchini–it’s what’s for breakfast!  🙂  Food and Wine suggests a wine pairing of a citrusy, spritsy, Spanish white.

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Filed under breakfast, dinner, Garden produce, lunch, recipe, side dish, Vegetarian

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