Thursday, July 8, 2010

Zucchini and Ricotta Fritters


I recently gave in and bought a cookbook that I've been eyeing for almost a year.  Jack Bishop's The Complete Vegetarian Cookbook is chock full of mouthwatering recipes.  As a matter of fact, I had already made two recipes from it that I found on another blog.  The Tomato-Mozzarella Tart with Basil-Garlic Crust and the Fontina Shells and Cheese were both so incredibly delicious that I decided I couldn't live another day without this cookbook (though actually, I lived about another week without it while it shipped).  When I received my copy and starting flipping through it, I found myself marking recipe after recipe to try.  And then when I got to the end and read the author's bio, I realized why I was so in love.  Jack Bishop is a writer for Cook's Illustrated.  No wonder.

I have now made several recipes from this cookbook, and none have failed me.  These zucchini ricotta fritters are no exception.  With the plethora of zucchini I'm receiving from our CSA, this was a fun way to use the excess.  They come together very quickly, and were gobbled up even quicker.  The ricotta makes the fritters very creamy and rich, and pan-frying the fritters gives them a great crisp outside.  The lemon zest in the batter and the finish of a squeeze of lemon juice give them a great fresh burst of flavor.  I think they would be especially cute as bite-sized fritters to serve as an appetizer or as part of a cocktail party spread. 


One Year Ago:  Make Your Own Sundried Tomatoes and Pasta with Sundried Tomatoes




Zucchini and Ricotta Fritters with Lemon
The Complete Vegetarian Cookbook by Jack Bishop
serves 4-6
  • 1/2 cup ricotta cheese
  • 2 large eggs, lightly beaten
  • 2 Tablespoons minced fresh parsley leaves
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon grated lemon zest
  • 3 medium zucchini, scrubbed and ends trimmed (about 1 1/4 pounds)
  • salt and ground black pepper
  • 1 3/4 cups plain bread crumbs
  • vegetable oil for pan-frying
  • lemon wedges
Combine the ricotta, eggs, parsley, garlic, and lemon zest in a large bowl.

Shred the zucchini on the large holes of a box grater.  Wrap with a few paper towels or a kitchen towel and squeeze tightly to remove as much moisture as possible.  Add the zucchini to the ricotta mixture, and season with salt and pepper.  Stir well to combine, and add enough bread crumbs so that the mixture is no longer sticky - about 1 cup or so.

Spread the remaining bread crumbs on a plate.

Heat about 1/4 inch of oil in a large skillet over medium-high heat.

Take about 1/3 cup of the zucchini mixture and form into a 3-inch patty.  Dredge both sides with the bread crumbs.  Place the patty on a baking sheet or platter and repeat with the remaining zucchini mixture.  You should have about 15 fritters.  Preheat the oven to 200 degrees.

Dip the edge of a fritter in the oil.  If it sizzles, the oil is ready.  If at any point the oil starts to smoke, reduce the heat. 

Add as many fritters as will fit comfortably in the pan.  Cook about 4 minutes per side, until the bottoms are a rich golden brown, turning once.

Transfer the cooked fritters to a baking sheet and keep warm in the oven while you fry the remaining ones. 

To serve, divide evenly among serving plates and serve with lemon wedges.


8 comments:

Joanne said...

I have to say, I've been eying that cookbook for a while now. And after seeing these you've convinced me that I can't go another year without it. They look so delicious!

Annie said...

I've been thinking about buying that cookbook too, after making both of the same recipes you mentioned (they've become staples in our house!) You may have just pushed me over the edge!

Anonymous said...

this looks delicious! I might have to get this book too! thanks for sharing!

Tracy said...

YUM! These look so good. I want to buy the same cookbook - I'm forcing myself to get through the cookbooks that I already have for now though!

BrattyDan said...

I've been looking everywhere for yummy zucchini recipes. This one looks like a winner! Thank you for sharing!

-Danielle
http://secondwindvintage.blogspot.com/

Anonymous said...

I stumbled across your blog while searching for recipes and found this one. It was amazing! My guests could not get enough! I served them as the perfect side and compliment to some herb roasted chicken. Thanks for sharing!!

Little Miss Ling said...

Hi Josie! Thanks for this simple recipe! It inspired me to create a different variation of fritters and I absolutely love them! If you're interested in seeing what you've inspired, I blogged about my zucchini, carrot, corn and ricotta fritters here:

http://littlemissling.wordpress.com/2013/06/05/cooking-with-little-miss-ling-zucchini-carrot-corn-and-ricotta-fritters/

Josie said...

Hello this recipe sounds amazing, and the fritters look AMAZING!! I can't wait to make these!! Would you mind if I share these on my blog?

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