Zucchini Ricotta Fritters
April 08, 2019
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I had very little expectations about this zucchini ricotta fritters recipe. I was 85% sure the recipe wouldn’t work, the ricotta wouldn’t be firm enough to bind the ingredients and, in the end, the patties/fritters would crumble and take apart in the pan. I was mentally prepared for the disaster. It worked, instead. Against all
Ingredients
2 medium zucchini washed and thinly cut into sticks
1/3 cup ricotta drained
1 egg
1/2 to 1 cup panko breadcrumb depending of the consistency of your ricotta
4 tablespoons olive oil
salt and pepper to taste
lemon zest from a lemon
Instructions
In a large bowl, combine the zucchini (cut into sticks), ricotta, egg, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the breadcrumbs just until incorporated. Let the batter rest for 20 min in the fridge.
In a large skillet, heat 1/4 inch of olive oil until shimmering.
FULL RECIPE