Ingredients Jump to Instructions ↓

  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

Instructions Jump to Ingredients ↑

  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.


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