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Zucchini-Ricotta Fritters

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  • Zucchini-Ricotta Fritters

    Just made a batch with the changes in brackets. A great way to use up those zucchini coming in fast and furious from all my gardening friends. A good hash-browns substitute for breakfast.

    Zucchini-Ricotta Fritters Recipe - Mario Batali | Food & Wine

    Zucchini-Ricotta Fritters ,
    Mario Batali recipe
    1. 2 medium zucchini (about 7 ounces each), coarsely shredded
    2. 2 garlic cloves, very thinly sliced
    3. 3 large scallions, very thinly sliced
    4. 1/2 cup fresh sheep-milk ricotta cheese
    5. 2 large eggs
    6. 2 teaspoons finely grated lemon zest
    7. Kosher salt and freshly ground pepper
    8. 3/4 cup all-purpose flour [omit]
    9. Olive oil, for frying [butter and bacon grease]
    10. 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.
    WWW.SUGARAHOLICS.COM

    I was a sugarbaby; meaning since I was born I was given lots of sugar, and ate lots of processed foods, especially sweets until I was into my thirties. Most people in the west were/are sugarbabies.

    “How does today’s youngster educate his sense of taste? By submerging it in a sea of sugar from the time he gets up to the time he goes to bed.” W. Root and Richard DeRochemont, Eating in America (1976)

  • #2
    Will do these. TY.
    Wisdom begins in the recognition of how little we know.

    (teaching of Socrates)

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    • #3
      Do you substitute the flour?
      ~Danielle~

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      • #4
        Originally posted by Danigrok View Post
        Do you substitute the flour?
        I just left it out, the eggs were sufficient binder, but you could also add coconut flour.
        Last edited by SugarBaby; 07-16-2011, 06:55 AM.
        WWW.SUGARAHOLICS.COM

        I was a sugarbaby; meaning since I was born I was given lots of sugar, and ate lots of processed foods, especially sweets until I was into my thirties. Most people in the west were/are sugarbabies.

        “How does today’s youngster educate his sense of taste? By submerging it in a sea of sugar from the time he gets up to the time he goes to bed.” W. Root and Richard DeRochemont, Eating in America (1976)

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