Zucchini Ricotta Fritters

I’m always looking for an alternate “Latke” to make alongside traditional potato pancakes for Hanukah, and this one looks so good, I don’t think I can wait until December!  Saw this recipe last night in the always wonderful Food & Wine magazine, and found the recipe on their on-line collection.

Mario Batali’s Edible Garden, at the New York Botanical Garden in the Bronx, is named for two of his restaurants: the Otto Pizza Garden and the Babbo Beets, Garlic and Greens Garden. Cooking demonstrations feature recipes like Batali’s fritters with zucchini and rocambole garlic.

FAST / VEGETARIAN

  • 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 sheep-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
  1. 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.
  2. 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.

 

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