Zucchini Ricotta Fritters
I never really had Americanized fritters since I grew up eating Korean fritters, like 파전 (Korean scallion pancakes) and 김치부친개 (Kimchi pancakes). So when I saw this fritter recipe, I figured it would taste very similar to Korean fritters since the concept of making them was pretty much the same but that wasn’t the case at all. These fritters were wonderfully crisp on the outside with such an enjoyable fluffy interior from the ricotta, which you never get to experience with Korean fritters since it’s made into such a thin layer. Now the best part of these fritters was the lemon flavor, which gave it that refreshing burst of flavor. And that last bit of lemon juice on top made these absolutely perfect.
Zucchini Ricotta Fritters (adapted from Love and Olive Oil):
Yields 10 fritters
- 1 zucchini, coarsely shredded
- 1 clove garlic, thinly sliced
- 2 scallions, thinly sliced
- 1/4 cup whole-milk ricotta cheese
- 1 large egg
- Zest of 1 lemon
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1/3 cup all-purpose flour
- Olive oil
- Lemon wedges, for serving
In a large bowl, combine the zucchini, garlic, scallions, ricotta, egg, lemon zest, salt and pepper, to taste.
Add the flour and s tir using a rubber spatula just until moist.
Heat olive oil in a medium skillet over medium high heat. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters.
Fry, turning once, until browned and crisp, about 3 minutes. Transfer to a paper towel-lined plate.