There's No Quitters for These Fritters

When zucchini is in season and overflowing on every table at the farmers market, there comes a point when I need new ways to convince myself that I still love zucchini. And I think I have done it. At least my clean plate and David's praise of "those fritters were amazing" indicated so. 

I'll try most any recipe or food recommended by Mario Batali and Jamie Oliver, so when I came across this "trend-spotting recipe" for zucchini-ricotta fritters in August's issue of Food & Wine, I wasted no time in testing it out. I have made something similar before, but this recipe is way better than that one, trust me.

I started by making homemade ricotta, which is quite different from the often times chalky version of the store-bought stuff. In fact, not only is it better, it is easier to make at home and amazingly better than anything you can buy. All you'll need is a quart of whole milk, 1 cup of heavy cream, lemon juice and zest, 30 minutes and voila!
Now you're ready to make zucchini fritters. These light, vegetarian delights are so delicious, just serve them with salad and you will have an incredible summer meal for these sweltering days when you know you need to eat something, but you aren't really that hungry. 

And when you and your loved ones go back for more fritters, you'll know everyone loves zucchini again! 

Buen provecho!
Zucchini-Ricotta Fritters
The Cowgirl Gourmet got this recipe from the August issue of Food & Wine

Print recipe

This recipe comes from Mario Batali's Edible Garden at the New York Botanical Garden in the Bronx

Makes 15-20 fritters

1 lb. zucchini, approximately 2 medium, grated
2 garlic cloves, thinly sliced
3 large scallions, thinly sliced
1/2 cup fresh ricotta cheese
2 large eggs
2 teaspoons finely grated lemon zest
Kosher salt and freshly ground black pepper
3/4 cup flour (all-purpose or rice flour)
Olive oil, for frying
Lemon wedges, for serving
Maldon salt, for serving

In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1/2 teaspoon each of salt and pepper. 
Stir well, then stir in the flour just until incorporated.

Line a large baking sheet or plate with paper towels. In a large skillet, heat 1/4 inch olive oil until shimmering. Working in batches, add 2-tablespoon mounds of 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 them right away with lemon wedges. Squeeze the lemon wedge over the fritter, sprinkle with a pinch of Maldon salt and enjoy. 

Make ahead: If you want to make these ahead of time, they can be kept at room temperature for up to two hours and then reheated in a 325 degree oven.

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