Zucchini Fritters

There is something so satisfying about these crispy zucchini fritters! Perhaps it is because my dear “anti-vegetable” husband gobbles them up and does not even bat an eye about eating zucchini. Fritters and Centanni Passerina Spumante are a great pair for cocktail hour. I like to serve some homemade Arrabbiata, spicy tomato sauce for an extra zing!

Receipt Date: November 18, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 cup Shredded Zucchini, about 2-3

1 Scallions, finely chopped

3/4 cup Ricotta Cheese

1/4 cup Pecorino Cheese, grated

1 Egg, beaten

1/2 cup Flour plus 1/3 cup

EVOO

1 teaspoon Thyme, finely chopped

Pinch of Red Chili Pepper Flakes

Pinch of Sea Salt

Directions

In a large bowl, combine the zucchini, scallions, ricotta, parmesan, eggs, thyme, chili pepper flakes, and sea salt. Add the flour and mix well. Line a large baking sheet with paper towels. Heat 1/4 inch of olive oil in a large pan. 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. Transfer the fritters to drain on the paper towels.

The fritters can be kept at room temperature for up to 2 hours and crisped in a 325° oven.