When we have a ton of zucchini in the garden and I get tired of eating it every day, I shred some and freeze it. Then in the winter I thaw it to make zucchini bread or these delicious fritters. They're best served right out of the pan (the cook always has to sample her dishes, right??), but they also reheat fairly well. I serve them as an appetizer or side dish. Kids even love them! Serve with a crisp, citrusy white wine.
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
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.
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.
*Reheat in a 325 degree oven.
Recipe by Mario Batali, courtesy of Food & Wine magazine.
Photo by Kitchen Harvest Inc.