i have a ton of zucchini and tomatoes etc. i wanted to use the zukes so i found this recipe for zucchini salsa. awesome! i’ll be leaving out the cilantro because my family hates it.
i am totally overwhelmed with zucchini and been looking for new ways to use it. voila! this looks amazing. click the link for the full recipe:
2 medium zucchini (about 7 ounces each), coarsely shredded
2 garlic cloves, very thinly sliced
3 large scallions, very thinly sliced
1/2 cup fresh goat-milk ricotta cheese
2 large eggs
2 teaspoons finely grated lemon zest
Kosher salt and freshly ground pepper
3/4 cup all-purpose flour
Olive oil, for frying
Lemon wedges, for serving
In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.
MAKE AHEAD The fritters can be kept at room temperature for up to 2 hours and re-crisped in a 325° oven.