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Zucchini Ricotta Fritters Recipe

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This recipe for Zucchini Ricotta Fritters is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium zucchini, washed and thinly cut into sticks
1/3 cup ricotta (drained)
1 egg
1/2 to 1 cup panko breadcrumb
4 tablespoons olive oil
salt and pepper to taste
lemon zest from a lemon
Directions:
Directions:
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. Makes 7-8 fritters, depending on size.
Personal Notes:
Personal Notes:
For this recipe, I grated and drained the zucchini. The amount of breadcrumbs depends on the consistency of the ricotta. Since I drained the ricotta, I stuck with 1/2 cup of the panko.

 

 

 

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