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.