A while ago I hosted a lunch for all my kids’ friends and their parents, a total of 48 people – my attempt at being more involved in my kids’ school community. I wanted to do dairy because it was easier with my busy schedule – lots of chopped salads meant I could prepare in the morning as opposed to having to do more prep before Shabbat. A dairy menu though, meant I needed some heavier dishes, aside from proteins, that were healthy yet filling. I decided to make zucchini ricotta fritters, as zucchini fritters are filling and great when reheated in the oven the next day. I literally concocted my own simple recipe and hoped for the best – and they were absolutely delicious. My first attempt at zucchini fritters needed some proportion adjustments in the egg/flour ratio, but the flavor was pure perfection. The proportions I used below make for an excellent consistency, but as this recipe is still new, I’d love to hear any adjustments or substitutions you make. The zucchini ricotta fritters that fell apart – I ended up making a soup for lunch out of them! Threw them in a pot with some vegetable stock and blended with a hand blender. Every person who attended the lunch said the zucchini fritters were delicious, and the soup was as well so this recipe is definitely one to try. Double whammy!
– 4 medium zucchini (about 7 ounces each), coarsely shredded
– 4 ears of fresh corn
– 4 garlic cloves, crushed
– ½ cup of chives, very thinly sliced
– 2-3 tablespoons of fresh chopped dills
– 3 large scallions, very thinly sliced
– 2 cup fresh sheep-milk ricotta cheese
– 3 large eggs
– 1 cup Pillsbury BEST all-purpose flour
– Olive oil, for frying
– Kosher salt and fresh ground pepper
In a large bowl, combine the zucchini, corn, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon of salt and pepper. Stir well, then add the flour just until it’s fully incorporated. Line a baking sheet with paper towels. In a large skillet, heat 1/4 in 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 zucchini fritters. Fry over moderately high heat, turning once, until slight browned and crisp, for about 3 minutes. Drain the zucchini ricotta fritters on the paper towels and serve right away.
Tip: Serve the zucchini ricotta fritters with lemon wedges on the side for those who prefer a tangy, lemon zest aroma. Keep zucchini fritters at room temperature or in refrigerator and re-crisp in oven at 325° prior to serving. The taste stays exactly the same!
Looking for some protein with your zucchini fritters? Try my soy ginger marinated salmon, they make a perfect match.