Like everyone else who grows zucchini, I’m always looking for a new recipe. We’ve had frittatas and gratins. I’ve stuffed, grilled, sauteed and made pancakes. I’m sort of happy that it’s time to move on to fall vegetables, however I’d be happy to have these fritters on my table any time of year.
To be honest I’ve been searching for a recipe for a savory ricotta fritter after having them at restaurant in Bevagna (Umbria) some years back. We were staying at Genius Loci , a charming inn located not far from town. We drove in and parked in a lot outside the walls. After wandering around we found the restaurant, had a lovely dinner and when we left it was pouring, I mean really pouring. What should have been a five minute walk to the car turned into an hour of walking in circles. Even after asking directions we ended up not at the car park, but back at the restaurant!
These fritters are pretty close-with the addition of the zucchini- to the ones I ate on that rainy night.
2 medium zucchini (about 7 ounces), coarsely shredded
2 garlic cloves, very thinly sliced
3 scallions, very thinly sliced
2 eggs beaten
1/2 cup ricotta
2 teaspoons finely grated lemon zest
3/4 cup flour
Olive oil (I used canola) 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 and then stir in the flour until just incorporated.
Line a baking sheet with paper towels. In a large skillet heat 1/4″ oil until shimmering. Working in batches add 2 tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3″ fritters. Fry over moderately high heat, turning once until browned and crisp, about 3 minutes. Drain the fritters on the paper towel and serve right away with lemon wedges.
The fritters can be made ahead and keep at room temperature for up to 2 hours and recrisped in a 325 degree oven.