Zucchini-Ricotta Fritters

Golly gee, Batman! I haven't posted a recipe in ages! Our garden is winding down for the season but here is yet another zucchini recipe. Mario Batali's Zucchini-Ricotta Fritters. They are light and have been a standard in our kitchen this Summer.

The ingredients are simple: Zucchini, garlic, scallions, ricotta (Mario uses sheep-milk ricotta. I just used regular ricotta from the grocery store), eggs, lemon zest, salt, pepper, flour and olive oil for frying.

Start by coarsely grating the zucchini. Squeeze out the excess moisture with your hands.

 

Thinly slice the scallions. You don't want to eat huge chunks!

 In a large bowl, add the zucchini, scallions, garlic, ricotta, eggs, lemon zest and 1 teaspoon of both salt and pepper.

 

Mix well, and stir in the flour.

 

Heat 1/4" of olive oil in a large skillet. When the oil starts to shimmer you are ready to cook. Add small mounds of batter to the hot oil. I used a small ice cream scoop to ensure consistency in size, 2-3 tablespoons. Fry over moderately high heat, about 1-2 minutes per side. 

 

These fritters are so light and taste like Summer. A definite keeper recipe!

 

Zucchini-Ricotta Fritters

 

Ingredients:

 

2 medium zucchini, coarsely shredded

2 garlic cloves, very thinly sliced

3 large scallions, very thinly sliced

1/2 c. fresh sheep-milk ricotta cheese

2 large eggs

2 t. finely grated lemon zest

Kosher salt and freshly ground pepper

3/4 c. flour

Olive oil, for frying

Lemon wedges, for serving

 

Directions:

 

In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until 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 fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

 

Make ahead: The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325-degree oven.