Zucchini-ricotta Fritters

Once the word spread amongst family and co-workers of my husband’s that I like to make zucchini bread, I inherited way more pretty green squash than I ever wanted…after making batch after batch of zucchini bread, we decided that it was time to move on to a different zucchini-focused dish.  When we came across this recipe in Food & Wine, it was definitely a winner!

You will need:
2 medium zucchini (around 7 ounces each), coarsely shredded
2 cloves garlic, thinly sliced
3 large scallions, thinly sliced
1/2 cup fresh sheep’s milk ricotta
2 large eggs
1 tablespoon lemon zest
freshly ground salt & pepper
3/4 cup all purpose flour
canola oil, for frying

In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and some salt and pepper.  Stir well and then add in the flour and mix until just incorporated.

Line a large baking sheet with paper towels to drain the fritters once they are cooked.  In a large skillet, heat about a 1/4 inch of canola oil until simmering.  Working in batches, add 2 tablespoon mounds of the mixture to the hot oil, spreading them to form 3 inch fritters.  Fry over moderately high heat, turning once, until browned and crisp.  Drain on paper towels and serve right away.  You might want to have some sour cream on hand for serving.

*These reheat very well, so don’t worry that you have too many extras.  Just pop them in the oven at 325° for a few minutes to crisp them back up.

Serves: 20 (small-ish) fritters
Time: 30 minutes
From: Mario Batali care of Food & Wine

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