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Zucchini-Ricotta Fritters

This recipe comes from Mario Batali's Edible Garden at the New York Botanical Garden in the Bronx.
Course Appetizer, Main Course
Cuisine Italian
Servings 15 - 20 fritters
Author This recipe comes from Mario Batali's Edible Garden at the New York Botanical Garden in the Bronx

Ingredients

  • 1 lb. zucchini approximately 2 medium, grated
  • 2 garlic cloves thinly sliced
  • 3 large scallions thinly sliced
  • 1/2 cup fresh ricotta cheese
  • 2 large eggs
  • 2 teaspoons finely grated lemon zest
  • kosher or sea salt and freshly ground black pepper
  • 3/4 cup flour all-purpose or rice flour
  • Olive oil for frying
  • Lemon wedges for serving
  • Maldon salt for serving

Instructions

  1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1/2 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated. 

  2. Line a large baking sheet or plate with paper towels. In a large skillet, heat 1/4 inch olive oil until shimmering. Working in batches, add 2-tablespoon mounds of 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.

  3. Drain the fritters on the paper towels and serve them right away with lemon wedges. Squeeze the lemon wedge over the fritter, sprinkle with a pinch of Maldon salt and enjoy.

Recipe Notes

Make ahead: If you want to make these ahead of time, they can be kept at room temperature for up to two hours and then reheated in a 325 degree oven.