Mario Batali’s Zucchini-Ricotta Fritters

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Sometimes I get desperate for SOMETHING new, so this weekend we gave these a go!  I am really inconsistent when it comes to frying food, so they may not look as good as they should…but they tasted Great!  I topped these with a little Tzatziki, but anything with a little citrus would be good.

What you will need:

  • 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
  • 1/4 c COCONUT Flour (original recipe used 3/4 cup all-purpose flour )
  • Olive Oil, for frying
  • Lemon wedges, for serving

How it’s done:

  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 re-crisped in a 325° oven.

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3 thoughts on “Mario Batali’s Zucchini-Ricotta Fritters

  1. I added red pepper flakes..because that’s how I roll. Also the dipping sauce was a peach/harbenero jelly. Fabulous Mario! oh yea added Basil to the batter because my husband LOVES basil!

  2. Pingback: Zucchini-Quinoa Fritters | Superfoodista

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