Zucchini Fritters

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The zucchini just keeps piling up this time of year, doesn’t it? This week I decided to pull together some easy and delicious zucchini fritters, and if you omit the flour and egg from the mixture, it turns into a component for another fabulous recipe which I will share with you soon. In the meantime, gather up some zucchini and get frying!

Serves 4 as a side dish, or double the recipe to make it the star of the dinner plate!

1 medium zucchini, grated

1 small onion, diced

1 egg

2 heaping tablespoons ricotta cheese

2 tablespoons grated parmesan cheese

1/4 cup all-purpose flour

1 garlic clove, minced

1/2 teaspoon lemon zest

1/4 teaspoon grated nutmeg

Salt and pepper to taste

Olive oil

1. Sauté the onion in a tablespoon of oil until it begins to soften and become translucent, about 5 minutes. While the onion is cooking, put the grated zucchini in a clean dish towel or cheesecloth and wring out all the liquid so that the zucchini is fairly dry.

2. Put the zucchini in a bowl with the softened onion, egg, and ricotta cheese and mix together well. Add the parmesan cheese, flour, garlic, lemon zest, nutmeg, and salt and pepper and mix together. If the mixture seems too loose, you can add a little bit of flour until it holds together.

3. Heat 3 tablespoons of olive oil in a pan over medium heat and add heaping spoonfuls of the zucchini mixture; each fritter will spread out lightly but shouldn’t be too flat. After a few minutes, flip the fritter over and fry until golden brown and slightly crispy on each side.

4. Drain for a few minutes on paper towels and serve immediately with wedges of fresh lemon.