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| 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.
