Tuesday, September 20, 2011
zucchini ricotta fritters
Yield: 20 frittersTotal Time: 30 minutes
INGREDIENTS:
2 medium zucchini (about 7 ounces each), coarsely shredded
2 garlic cloves, very thinly sliced
3 large scallions, very thinly sliced
1/2 cup whole-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
DIRECTIONS:
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°F oven.
Recipe from Food & Wine.
INGREDIENTS:
2 medium zucchini (about 7 ounces each), coarsely shredded
2 garlic cloves, very thinly sliced
3 large scallions, very thinly sliced
1/2 cup whole-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
DIRECTIONS:
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°F oven.
Recipe from Food & Wine.
# posted by Chelsea @ 9:16 PM 
