In a large bowl, combine the zucchini (cut into sticks), ricotta, egg, lemon zest and 1 teaspoon each of salt and pepper. I hope they will like it. definitely need to recreate the recipe, hopefully mine turn out as good as yours. I love the use of mint and ricotta! Not giving up. I've been looking everywhere for yummy zucchini recipes. They look gorgeous too. Carolyn they are worth the trip Lynda Bec x. Daniela. love them and will make them again.Thank you! Add drained zucchini to a large bowl. I’m glad you liked it, Pamela! moreover, if given hot.. Stir well, then stir in the flour just until incorporated. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper, dried mint and paprika. The photos are beautiful as per usual. ( Log Out /  I added chopped green onions and garlic powder. Perfectly crispy and delicious. These look so good. These look fabulous. 2 medium zucchini (about 7 ounces each), coarsely shredded, First of all, these fritters look incredible! I want to buy the same cookbook - I'm forcing myself to get through the cookbooks that I already have for now though! Great idea! I pan fried in olive oil and butter on a medium low setting and let them take their time getting nice and crusty on the outside. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Don’t waste your ingredients. Thanks for your comment. I added about 1/4 Parmesan cheese and 2 T chives. What a complete disaster it was. What’s on the Menu for a Thanksgiving in Revolt? I did them today and they were amazing! I have never in my life had ricotta cheese before! I also reduced the grated lemon zest to just one third of a lemon, chopped up one green onion and found that to be a good balance for me. Working in batches, add the patties in the pan with 1-2 tablespoons of oil. Crispy and delicious~. You can make the fritters ahead of time and keep them at room temperature for up to 2 hours and recrisp them in a 325° oven. One question- did you use dry bread crumbs or fresh? In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. I might have to get this book too! We get to my daughter’s class and we are greeted by her new teacher,smiling and cheerful. I have to give it a try! Is it possible to skip the breadcrumbs and just use almond flour to bind? Thank you for this recipe! . They were wonderful. She also added about 1 teaspoon(ish) chopped fresh mint or 1/2 teaspoon dried and served them just like Latkas (Jewish Potato Pancakes) with sour cream and applesauce. I am loving the pictures! It’s always nice when you have little expectations for a recipe and it surprises you with how good it turned out. The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325° oven. Mix thoroughly until well combined. I cooked them slower over lower heat with olive oil and they were delicious. I used  From The Bartolini Kitchens home made ricotta cheese recipe.Usually however, I  make curd cheese instead using Tanya’s way from the amazing blog Chica Andaluza you can find a step by step in here post about roasted Tomato Tart with Chard . . Can these be frozen? Preparing my little one’s school supplies in her new backpack the night before, she can’t sleep if the backpack is not ready by her bed side. I usually shred zucchini with a grater but this time tried this way. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Sorry, your blog cannot share posts by email. This recipe is extremely close to one a former co worker taught me. Back to the drawing board, I ended up with 1 1/3 cup ricotta. Lovely fritters…beautifully crisp on the outside and nice and creamy on the inside…irresistible!! This is one that does exactly that! But then again I just put ricotta in pancakes. Required fields are marked *. can’t wait to try this recipe! And homemade ricotta is always best! Zucchini & Ricotta Fritters with Feta and Dill Makes about 20 fritters 2 medium zucchini, coarsely shredded 1/4 cup ricotta cheese 1/4 cup Greek yogurt 2 tbsp feta, crumbled 3 garlic cloves, minced 3 large scallions, very thinly sliced 1/4 cups fresh dill, chopped 2 large eggs 2 tsp finely grated lemon zest Kosher salt and freshly ground pepper Shape spoonfuls of the zucchini batter into 3-in. It did..the ricotta was an amazing addition to the fritters..I will definetly make it again. I do love ricotta but I rarely eat it due to lack of inspiration. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. In batches, add 2 tablespoons of the batter to the pan and press to form little pancakes (make sure the ( Log Out /  This recipe is such a delicious idea to share with family and friends!


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