Zucchini-Ricotta Fritters

By Mario BataliPublished: Jul 16, 2011

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Yields:

20

Total Time:

30 mins

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Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, is named for two of his restaurants: the Otto Pizza Garden and the Babbo Beets, Garlic and Greens Garden. Cooking demonstrations feature recipes like Batali's fritters with zucchini and rocambole garlic.

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Ingredients

2 medium zucchini
2 clove garlic
3 large scallions
1/2 cup fresh sheep-milk ricotta cheese
2 large eggs
2 tsp. finely grated lemon zest
kosher salt
Freshly ground pepper
3/4 cup all-purpose flour
olive oil
Lemon wedges

Directions

1. Step 1In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest, and 1 teaspoon each salt and pepper. Stir well, then stir in the flour just until incorporated.
2. Step 2Line 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.
  
  Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.