Zucchini Ricotta Fritters

the ricotta wouldn’t be firm enough to bind the ingredients and, in the end, the...


the ricotta wouldn’t be firm enough to bind the ingredients and, in the end, the...

Ingredients
  • 2 medium zucchini washed and thinly cut into sticks
  • 1/3 cup ricotta drained
  • 1 egg
  • 1/2 to 1 cup panko breadcrumb depending of the consistency of your ricotta
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • lemon zest from a lemon

Instructions
  • In a large bowl, combine the zucchini (cut into sticks), ricotta, egg, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the breadcrumbs just until incorporated. Let the batter rest for 20 min in the fridge.
  • In a large skillet, heat 1/4 inch of olive oil until shimmering.
  • Shape spoonfuls of the zucchini batter into 3-in. (diameter) patties with your hands (careful, if you make them too thin they will break apart). Working in batches, add the patties in the pan with 1-2 tablespoons of oil. It is easier to flatten the patties with a spoon while in the pan, so you can try to flatten a little more at this point.
  • Fry over moderately high heat, adding more oil when necessary, turning the patties once, until browned and crisp, about 3 minutes per side. Drain the fritters on the paper towels and serve right away, with lemon wedges.