Zucchini & Ricotta Fritters

Zucchini & Ricotta Frittersa

These are a great way to use the excess of zucchini you may have, if you have a plant in the garden.

Substantial enough to be the centre piece of a meal, simply serve with a salad, crusty bread and chutney to complete, or great as a side to pan-cooked or roasted fish, chicken or lamb.

Zucchini & Ricotta Fritters

This is my take on a Mario Batali recipe which I saw over on Food & Wine. Mario made smaller fritters, but as I was serving mine as a side dish, I made mine larger.

Makes about 8 fritters

2 medium zucchini, grated
2 garlic cloves, thinly sliced
3 green onions, thinly sliced
½ cup crumbled sheep milk ricotta cheese
2 free-range eggs
2 tsp grated lemon zest
sea salt and freshly ground black pepper
½-¾ cup plain flour
olive oil, for frying
lemon wedges, for serving

1              Place zucchini, garlic, green onions, ricotta, eggs, lemon zest and a good grind of salt and black pepper in a bowl and mix well to combine. Add flour and mix until just combined.

2              Heat a large frying pan over a medium heat, add about 5mm of oil to cover base of pan and heat until shimmering. Taking ¼ cup of mixture at a time, drop carefully into the hot oil, flatten slightly and fry for 4-5 minutes each side or until golden. Remove, drain on paper towels and keep warm in a low oven while making remaining fritters. Serve with lemon wedges

Where did the ingredients for this dish come from:
Zucchini: Epicurean Supplies – Hastings; Garlic, lemons, green
onions:
Krismaw Gardens – Hastings; Sheep milk ricotta: Origin Earth – Havelock North; Eggs: Verry Best Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: flour, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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