I love vegetables but the only way I would eat zucchini was in a slice of yummy zucchini bread. Then along came these fritters and now I’ll eat zucchini any day – as long as it’s in fritter form.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 20 fritters
2 medium zucchini (each about 7oz)
2 garlic cloves
2 large eggs
½ cup fresh ricotta cheese
2 teaspoons finely grated lemon zest
1 teaspoon salt
1 teaspoon pepper
¾ cup all-purpose flour
Olive oil, for frying
Crème fraîche (optional)
1. Grate the zucchini into coarse shreds and thinly slice the garlic and the scallions. In a small bowl, beat the two eggs together.
2. In a large bowl, combine the zucchini, garlic, scallions, eggs and ricotta. Zest the lemon and add to the bowl. Then add the salt, pepper and the flour. Mix until everything is combined (don’t over mix).
3. Line a baking sheet or plate with paper towels. In a large skillet, heat ¼ inch of olive oil until it shimmers and starts to swirl in the pan. In batches, add 2 tablespoons of the batter to the pan and press to form little pancakes (make sure the fritters don’t touch). Fry the fritters on medium-high heat until the edges are dark golden brown, then flip and fry the other side. Once the fritters are brown and crisp (it should take about 3 minutes), transfer them to the paper towels to drain.
4. Serve with a dollop of crème fraîche.
Tip: the fritters can be re-crisped in the oven at 325°.