lemon zest + juice add pizzazz to a simple recipe for the gentlest of fritters —Jane Katz
medium size zucchini, coarsely shredded
small cloves of garlic, minced
small lemon, zested and juiced
extra virgin olive oil
scallions, white + light green part chopped
full-fat ricotta cheese
light olive oil, for frying
fresh ricotta and chopped dill, as a garnish
In This Recipe
In a large bowl, combine all of the ingredients except the flour. You should use roughly a teaspoon each of salt and pepper. When everything is well combined, add the flour and gently mix again.
Preheat a large frying pan with a few tablespoons of oil. The goal is to prevent sticking, not to deep fry. Your heat should be medium all around.
Use about 1.5 tablespoons of batter for each fritter and cook them about 3-4 minutes per side, or until deep golden. Flip, and cook for another 3-4 minutes.
Remove and drain on paper towels. Serve immediately. Garnish with a dollop of fresh ricotta, sprinkle of sea salt and some freshly chopped dill (if you'd like).