Zucchini and Ricotta fritters

Zucchini and Ricotta fritters
  • 20

    min prep time
  • 5

    min cook time
  • 4-6

    serves

ingredients

  • 2 medium-sized zucchinis, shredded
  • 1 garlic clove, finely grated
  • 1 scallion, thinly sliced
  • 60 ml (¼ cup) Italian parsley, chopped
  • 60 ml (¼ cup) chives, finely chopped
  • 45 ml (3 tbsp), mint leaves, chopped
  • 125 ml (½  cup) ricotta cheese
  • 125 ml (½  cup) parmesan cheese 
  • 1 large egg
  • 30 ml (2 tsp) lemon zest, finely grated 
  • Salt and freshly ground black pepper, to taste
  • 180 ml (¾ cup) all-purpose flour
  • Stefano extra-virgin olive oil, for frying
  • Lemon wedges, for serving 

 

preparation

  1. In a large bowl, combine the zucchini, garlic, scallion, herbs, ricotta, egg, and lemon zest. Salt and pepper to taste. Mix to combine well.
  2. Add the flour and combine well.
  3. Heat the olive oil in a large frying pan. Working in batches, add 2 tablespoons of the zucchini batter to the hot olive oil. Press evenly to form 2- to 3-inch fritters..
  4. Fry over medium-high heat, until golden brown and crispy, 3 to 5 minutes. Drain the fritters on paper towels, season to taste with salt, and serve with lemon wedges.

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