Zucchini-Ricotta Fritters 2 medium zucchini (about 7 ounces each), coarsely shredded 2 garlic cloves, very thinly sliced 3 large scallions, very thinly sliced 1/2 cup fresh goat-milk ricotta cheese 2 large eggs 2 teaspoons finely grated lemon zest Kosher salt and freshly ground pepper 3/4 cup all-purpose flour Olive oil, for frying Lemon wedges, for serving In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini 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 right away, with lemon wedges. MAKE AHEAD The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325° oven.
Posted on: Fri, 12 Jul 2013 07:01:05 +0000
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