Grilled, deep fried or baked into bread – zucchini is one versatile veggie. This recipe is no different – the zucchini is the star of the show.
Zucchinis, often called courgettes in Europe, are a summer squash that can grow up to a yard in length. They are picked well before then – could you imagine trying to fit a 3 foot squash in your fridge. Not possible. What about trying to eat a 3 foot zucchini, it would be zucchini at every meal. No thanks.
I have zucchini on hand most of the summer because I grill it up several times a week. Inevitably I always buy too many. I needed a recipe to aid in the over abundance of zucchinis in my life and this ended up to be a perfect plan.
They can be served as appetizers or as a side dish to a main. You can make these big or you can make them bite size. Whatever you want, they can be.
Here is the step by step and recipe.
Zucchini, the star. Grate, grate, grate.
The Zucchini with the scallions, zest, ricotta, lebini and garlic.
Lebini cheese is a Middle Eastern cheese akin to cream cheese and Greek yogurt. Feel free to substitute with either of those or even add a bit more ricotta to take its place. These guys are pretty forgiving.
Mix, mix, mix.
Form into little patties and drop carefully into the oil. They should cook in 2-3 minutes per side.
Brown is the key. Brown = flavor.
When you see it, you know you are on your way.
Take them out of the hot oil and let them drain.
Salt and pepper them while they are still hot.
Just amazing what a little humble zucchini can do.
I hope you enjoy making these as much as I did.
Zucchini Ricotta Fritters
2 medium zucchini, coarsely shredded
4 cloves of garlic, minced
3 large scallions, thinly sliced
¼ cup ricotta
¼ cup lebini cheese
2 large eggs
2 teaspoons lemon zest
¾ cups of flour
Salt & Pepper to taste
Vegetable oil for frying
Lemon wedges for serving
In a large bowl, combine all ingredients. Line a large sheet pan or plate with paper towels. In a large skillet heat a ¼ of an inch of oil until shimmering. Working in batches, form 3 inch fritter patties and gently drop into the oil or use a spatula. Cook over moderately high heat, until brown and crisp on the outside, turning once. Drain the fritters on the large sheet pan lined with paper towels.
Transfer to serving tray while hot and sprinkle with salt and pepper. Serve with lemon wedges.