Zucchini-ricotta fritters

When I sat down to write this post I wanted to say something witty about the weather and how I realize that zucchini fritters aren’t necessarily a fall food. My first thought was “Brr! It’s cold in here. There must be some Toros in the atmosphere.”

Yes, that is a line from Bring it On.

No, I don’t plan on referencing that or any other teen movie frequently on this blog (although it’s probably one of my favorites if you just roll with the cheesiness).

The problem is that cheer is now stuck in my head on replay. So I figured I better succumb and right it down. Maybe that will help unstick it.

 

Also, I may be being too hard on the zucchini fritter. There’s nothing inherent about it that says “Don’t eat me in fall.” In fact, I’m more apt to crave fried foods when the weather takes on a chill (which doesn’t bode well for my attempt to shape up before we head to Jamaica in December… but that’s a story for a different day).

 

 

Plus, zucchinis are one of the veggies that I can always seem to find at the grocery store, no matter the season. So even in the dead of winter, I could still be frying these babies up… I may just need multiple zucchinis instead of the one monster I picked up at the farmer’s market for this attempt. And I say “attempt” because I think I sat down to dinner after making these saying things like “I’m not a fan of frying. It’s dangerous.” But one taste of these and I knew I had to try again… and use the appropriate pan for the frying.

 

 

Because that is not it. I had two things working against me that night. 1. I’m a novice fry cook. Hubster and I registered for and received a deep fryer when we wed more than 6 years ago. We never even filled it with oil and it wasn’t long before it went to live with Hubster’s grandma. So, yeah, we don’t fry things much. 2. I was feeling rushed and already had 4 pots and pans dirty when it came time to fry. I figured I should just reuse the pot I used blanche the green beans. This was a bad idea. But I promise the second (unphotographed) try produced much better and much safer results.
 

 

Zucchini-Ricotta Fritters
From Mario Batali in Food and Wine magazine

1 medium zucchini (about 7 ounces each)
1 garlic clove
1 green onion
1/4 cup low-fat ricotta cheese
1 large egg
1 lemon
¼ and ⅛ cups all-purpose flour
Olive oil, for frying

Coarsely shred zucchini, mince garlic and thinly slice green onion. In a medium bowl, combine zucchini, garlic, green onion, ricotta, and egg. Zest about ½ teaspoon of lemon rind into the bowl. Season with salt and pepper and stir well. Stir in the flour until incorporated.

In a large skillet, heat ¼ inch of olive oil until shimmering. Add 2-Tablespoon mounds of batter to oil, spreading them to form thin fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain fritters on paper towels, season with salt and serve right away.

Serve with: Red Wine and Rosemary Marinated Beef

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