Zucchini Ricotta Fritters

Zucchini Ricotta Fritters
Zucchini Ricotta Fritters

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    medium zucchini (about 7oz each) , coarsley shredded

  • 2

    garli cloves, thinly sliced

  • 3

    large scallions, thinly sliced

  • 1/2

    cup fresh ricotta cheese

  • 2

    large eggs

  • 2

    tsp 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

1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 tsp each of salt and pepper. Stir well, then stir in flour just until incorporated 2.Line a large baking sheet with paper towels. In a large skillet, heat 1/4 cup olive oil until shimmering. Working in batches, add 2 tbsp mounds of the zucchini batter to the hot oil, spreading them to form a three inch fritter. Fry over moderately high heat, turning once until browned and crisp, about 3 minutes. Drain the fritters on the papaeer towels and serve right away with lemon wedges NOTE: The fritters can keep for two hours at room temperature.and recrisped in a 325 oven

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