Those of you, with a small plot of land and who a grown zucchini, will all be familiar with the problem of just too many zucchini. Each year we always say - just a few plants - and for some reason we always end up with rows of the beauties, resulting in aspring/summer diet heavy on zucchini. We eat them raw in salads, boil them for creamy salads, roast or grill them, pickle them in spicy vinegar or bake them into delicious cakes for breakfast. These fritters are a true gift from above, when dealing with just too many zucchini. So simple and easy - perfect for lunch with a crunchy salad or part of a anti pasti misto...
About 12-15 fritters 2 zucchini - medium size 4 spring onions 1 small handful fresh mint 1 pinch dried chili flakes zest of 1 lemon 2 tbsp flour 125 g ricotta 1 egg sea salt and black pepper oil for frying herbs or rucola for garnish lemon to serve | Start by grating the zucchini into your mixing bowl on the coarse side of the grater. Chop the spring onions and add these to the grated zucchini. Roughly chop the mint and add this to the bowl as well together with the chili and lemon zest. Add the flour and mix well to coat the zucchini in the flour. Now add the ricotta and the egg and lightly mix everything together. Don't over mix, as this will make the mixture watery. Season with salt and pepper. If the mixture seems too wet, add a little more flour. Heat a few table spoons of oil - we use olive oil - on your frying pan. Make dollops of the zucchini mixture - table spoon size - don't over crowd the pan. Fry on medium heat for a few minutes until golden brown, the flip and fry them on the other side. Don't be tempted to keep on flipping them - aim at one flip. Once golden brown and slightly crispy, transfer them to a plate with kitchen paper, and fry the rest of the fritters. Serve right away with a small salad or herbs and some fresh lemon to squeeze over. Here you are - another zucchini recipe to cope with the surplus production..... |