Zucchini-Ricotta Fritters. Photo © Antonis Achilleos
© Antonis Achilleos

Zucchini-Ricotta Fritters

  • TOTAL TIME: 30 MIN
  • SERVINGS: Makes 20 fritters

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.

slideshow  More Delicious Fried Foods

Ingredients

  1. 2 medium zucchini (about 7 ounces each), coarsely shredded
  2. 2 garlic cloves, very thinly sliced
  3. 3 large scallions, very thinly sliced
  4. 1/2 cup fresh sheep-milk ricotta cheese
  5. 2 large eggs
  6. 2 teaspoons finely grated lemon zest
  7. Kosher salt and freshly ground pepper
  8. 3/4 cup all-purpose flour
  9. Olive oil, for frying
  10. Lemon wedges, for serving
  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 recrisped in a 325° oven.

Suggested Pairing

Citrusy, spritzy Spanish Txakolina.

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