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!
See ingredients, directions and pairings.
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
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.
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