Leave it to me to make vegetables bad for you! I found this recipe in my Food & Wine magazine and just couldn’t get it out of my head, so I finally got around to making it. I was not disappointed – these things are DELICIOUS!
Instead of thinking of it as an alternative for vegetables, I think of it as a way to get your salty/crunchy/fried fix with vegetables, instead of turning to fried chicken or french fries. Feel better about this already, don’t you?!
2 zucchinis (about 7 ounces each)
2 cloves of garlic
1/2 cup ricotta cheese
2 tsp. lemon zest
salt and pepper
3/4 cup flour
olive oil (for frying)
lemon wedges (for serving)
Begin by shredding the zucchinis into a large bowl. I used a cheese grater for this – my suggestion is to use what ever grater will make the pieces larger and coarser. If your zucchini-gratings are too thin, it will likely be too mushy. Chop garlic and scallions very thinly.
In a large bowl, combine zucchini, garlic, scallions, ricotta, eggs, lemon zest, and 1 tsp each of salt and pepper.
In a large skillet, heat thin layer of olive oil. Once the oil is simmering, begin to drop 2-tablespoon mounds of the zucchini mixture into the pan. I used an ice cream scoop to add the batter to the pan. Spread them to form approximately 3-inch fritters. Flip fritters when browned – it takes about 1-2 minutes per side.
Did I just say “flavor combination”? I think I’ve been watching too much Food Network…Keep in mind that this recipe makes about 20 fritters (A LOT). Thankfully, can be saved for a short period of time and you can put them in the oven at 325 degrees to make them crispy and warm again.