Zucchini-Ricotta Fritters

By ngteller

Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, is named for two of his restaurants: the Otto Pizza Garden and the Babbo Beets, Garlic and Greens Garden. Cooking demonstrations feature recipes like Batali's fritters with zucchini and rocambole garlic.

Our Pairing Suggestion Citrusy, spritzy Spanish Txakolina.

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

Details

Servings 20
Cooking time 30mins

Preparation

Step 1

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.