Zucchini-Ricotta Fritters (from Food and Wine and Mario Batali)

Makes 20 fritters

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    medium zucchini (about 7 ounces

  • each), coarsely shredded

  • 2

    garlic cloves, very thinly sliced

  • 3

    large scallions, very thinly sliced

  • 1/2

    cup fresh sheep-milk ricotta cheese

  • 2

    large eggs

  • 2

    teaspoons finely grated lemon zest

  • Kosher salt and freshly ground pepper

  • 3/4

    cup all-purpose 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° oven.

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