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Zucchini and Ricotta Fritters
Zucchini and Ricotta Fritters
(Zucchini e Ricotta Frittelle)
 
 
Ingredients:

2 medium zucchini, coarsely shredded
1/2 jalapeno, stemmed and seeded, minced
2 cloves garlic, minced
2 large scallions, thinly sliced
1/2 cup ricotta cheese
2 large eggs
Zest from one lemon
1/8 teaspoon cayenne
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1/2 cup all-purpose flour
1/3 cup cornmeal
Extra virgin olive oil, for frying
Lemon wedges, for serving 

Directions:

In a large bowl, combine the zucchini, jalapeno, garlic, scallions, ricotta cheese, eggs, lemon zest, cayenne, salt, and pepper.

Stir well until combined.

Add the flour and cornmeal and stir until incorporated.

Line a large baking sheet with paper towels.

In a large skillet, heat 1/4 inch of the olive oil over moderate high heat until shimmering.

In batches, add 2-tablespoon mounds of zucchini batter to the hot oil, spreading them out to form approximately 3-inch fritters.

Fry until browned and crisp, turning once, about 3 minutes total.

Drain the fritters on the paper towels and serve immediately.

Serve with lemon wedges. Makes approximately 15 fritters.

That's it!
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