Zucchini fritters

zucchini fritters

These could be made into "patty sized" for dinner!

Ingredients:

1/2 cup fresh ricotta
2 eggs
2 TB fresh basil, chopped
4 cloves garlic, minced
Zest of 2 lemons
1 medium to large zucchini, shredded
1 1/2-2 cups crushed cracker crumbs
1 cup panko bread crumbs
1 cup shredded Parmesan cheese
1/2 tsp sea salt
sprinkle of fresh ground pepper
olive oil, for frying

Directions:
Make ricotta cheese.  While ricotta is "thickening", preheat oven to 200.  Shred zucchini into a medium sized bowl.  Once ricotta has reached desired thickness (mine was ready in about 30 minutes), combine ricotta, eggs, basil, garlic, pepper and lemon zest in a large bowl.  Add zucchini to ricotta mixture and mix well.    Stir in cracker crumbs until mixture is no longer wet.  In a separate bowl,  add panko bread crumbs and shredded Parmesan.  Heat 1-2 TB olive oil in a large frying pan.  Take about a TB of zucchini mixture at a time and form into little patties.  Dredge in panko/cheese, and fry till golden brown.  Flip, sprinkle with salt, and brown the other side.  Keep warm in the oven while you finish the rest of the fritters.