My Father-in-law had an abundant zucchini crop this year and has been looking for recipes to use them up. This is one of these recipes he came across. They turned out fabulously. They had a great hashbrown-like texture and were a great side dish to some spaghetti. Enjoy 🙂
Zucchini Ricotta Fritters
2 medium (about 7 ounces each) zucchini, coarsely shredded
2 clove(s) garlic, very thinly sliced
3 large scallions, very thinly sliced
1/2 cup(s) fresh sheep-milk ricotta cheese
2 large eggs
2 teaspoon(s) finely grated lemon zest
Freshly ground pepper
3/4 cup(s) 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 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.