Zucchini Ricotta Fritters

It’s that time of year – there is so much zucchini that most people don’t know what to do with it all!  I’ve had this recipe in my ‘to-make list’ for awhile now – it just sounded so intriguing – but I knew I was going to like it.   They have a nice crisp exterior with a creamy interior – they make for a delicious snack, appetizer or main course! 

 

And with your leftover ricotta cheese – you can make one of my favorites - skillet lasagna!

Ingredients

• 1/4 cup ricotta cheese
• 1 large egg, lightly beaten
• 1 Tbsp. minced fresh parsley leaves
• 1 medium garlic cloves, minced
• 1/2 teaspoon grated lemon zest
• 1-2 medium zucchini, scrubbed and ends trimmed (1/2 – 3/4 pound total)
• salt and ground black pepper
• 3/4 - 1 cup plain bread crumbs
• vegetable oil for pan-frying
• lemon wedges, for serving

Directions

1. Combine the ricotta, eggs, parsley, garlic, and lemon zest in a large bowl.

2. Shred the zucchini on the large holes of a box grater or a food processor.

3.  Wrap with a few paper towels or a kitchen towel and squeeze tightly to remove as much moisture as possible. 

4. Add the zucchini to the ricotta mixture, and season with salt and pepper. 

5. Stir well to combine, and add enough bread crumbs so that the mixture is no longer sticky - about 1/2 cup or so.

6. Place the remaining bread crumbs on a plate.

7. Heat about 1/4 inch of oil in a large skillet over medium-high heat.

8. With about 1/3 cup of the zucchini mixture form into a 3-inch patty.  Coat both sides with the bread crumbs.  Place the patty on a baking sheet or platter and repeat with the remaining zucchini mixture.  

9. Add as many fritters as will fit comfortably in the pan.  Cook about 4 minutes per side, until the bottoms are a rich golden brown, turning once.

10. Place cooked fritters on a platter and repeat with remaining fritters.

11. Serve with lemon wedges.

Source: adapted from Pink Parsley Catering, originally from The Complete Vegetarian Cookbook by Jack Bishop

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