Fritters and pancakes are on our dinner table once a week because it's an easy way to use up veggies, an easy way to get G to comply to a vegetarian dinner and it's a winner with the toddler. Plus, they freeze well, so I make a big batch and have lunches ready to go for the week. We usually throw a poached egg on top or eat it with some sort of yogurt dip for added sustenance.
The best part of this, for me, is that I also make a big batch of homemade ricotta because nothing beats fresh cheese. It's so easy to make (I like this recipe) and there are infinite ways to eat it. Store-bought is fine for this recipe, but watch the seasoning because the store-bought versions are usually super salty.
ZUCCHINI RICOTTA FRITTERS
~ serves 4
As mentioned above, store-bought ricotta is fine, just adjust the seasoning accordingly. Also, some brands have a lot of liquid, so drain some of the water and measure the curds for the recipe.
2 large zucchini (about 1-1 1/2 lb), grated and preferably drained and squeezed
1 cup whole wheat or all-purpose flour, more if the zucchini hasn't been drained
Zest of 1 lemon
1 large egg
3/4 cup ricotta
1 tsp chopped cilantro, mint or parsley
2 small garlic cloves, finely minced
1/2 tsp salt
1/2 tsp black pepper
optional: 2 scallions, finely sliced
In a large bowl combine zucchini, flour, lemon zest, egg, ricotta, cilantro, garlic, salt, pepper and scallions, if using.
Preferably in a cast iron skillet, heat up 1 tsp of olive oil over medium-medium/high heat and scoop in roughly 2T of batter, lightly flattening.
Fry for ~1-2 min until golden brown, flip and brown the other side. Repeat with the remaining batter.
I make a BIG batch of these then freeze the leftovers. They will keep covered in the fridge for a few days and whether they’re frozen or not, just pop them in the oven or toaster oven at 350º for a handful of minutes to re-crisp and you have an instant snack or dinner.