Zucchini-ricotta Fritters |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These fritters are delicious and a nice way to use all the zucchini we get in the summer.... Ingredients:
2 med. zucchini (about 7 oz each),coarsely shredded |
2 garlic cloves,vert thinly sliced |
3 lg. scallions,very thinly sliced |
1/3 c ricotta cheese |
2 large eggs |
2 tsp finely grated lemon zest |
kosher salt and fresh ground black pepper |
3/4 c all purpose flour |
olive oil, for frying |
lemon wedges for serving. |
Directions:
1. In large bowl, combine zucchini .garlic,scallions,ricotta,eggs,lemon zest and 1 tsp ea. of salt and pepper. Stir well,then stir in the flour just till incorporated.
2. Line a baking sheet with paper towels. In large skillet,heat 1/4' oil until shimmering.Working in batches,add 2 TB.mounds of zucchini batter to hot oil,spreading to form 3 fritters. . Fry over moderately high heat,turning once,until browned and crisp,about 3 mins.
3. Drain the fritters on paper towels and serve right away,with lemon wedges.
4. Can be kept at room temp. for up to 2 hours and re-crisped in 325' oven. I made a sauce with 2TB mayo,!-1/2 TB sour cream,2 tsp dijon mustard,1/2 tsp cumin,1 tsp capers and a dash of hot sauce.
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