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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the September '04 issue of In Style magazine. Ingredients:
3/4 cup ricotta cheese |
1/2 cup chopped scallion |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh flat-leaf parsley |
1 cup all-purpose flour |
3 eggs, slightly beaten |
3 cups shredded zucchini |
1/2 cup shredded parmesan cheese |
1 teaspoon salt |
1/4 teaspoon pepper |
4 tablespoons olive oil, divided |
lemon zest (to garnish) |
Directions:
1. In a large bowl combine the first four ingredients.
2. Stir in flour.
3. Add eggs; stir well.
4. Stir in zucchini, Parmedan cheese, salt and pepper.
5. Heat 2 tablespoons oil in large nonstick skillet over medium heat.
6. Drop batter by tablespoons into skillet.
7. Cook 3-4 minutes., turning once, until golden.
8. Remove fritters to baking sheet lined with paper towels.
9. Repeat, using remaining oil as needed.
10. Arrange on platter.
11. Garnish.
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