Holly and I have an unending supply of Zucchini from our garden (the only thing actually growing in it) so I thought I would try a new recipe that looked delish in this months Food & Wine mag. It was a success! Very tasty and I actually succeeded in frying something edible (I am terrible at frying food). The recipe is below if you would like to try it, and if you need fresh Zucchini you know where to find it! :)
Zucchini-Ricotta Fritters2 Medium zucchini (about 7 ounces each) coarsley shredded 2 Garlic cloves, very thinly sliced 3 large scallions, very thinly sliced 1/2 cup fresh sheep-milk ricotta cheese 2 large eggs 2 teaspoons finely grated lemon zest salt and freshly ground pepper 3/4 cup all-purpose flour olive oil, for frying lemon wedges, for serving 1. 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. 2. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until simmering. 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 recrisped in a 325* oven.