Zucchini is one of my favorite vegetables. Not only are they plentiful and delicious during the summertime, but they are extremely versatile. Zucchini bread, Chocolate Zucchini muffins, Omelets, fritters and the list just goes on.
Makes 45-55 fritters
- 2 medium Zucchini, grated (7 ounces)
- 2 cloves Garlic, minced
- ½ large Onion, grated
- 2 Eggs
- 1 Lemon, zested
- 10 Basil Leaves, finely chopped
- ½ cup Parmesan Cheese, grated
- ½ cup Ricotta
- ¾ Flour
- Salt and Pepper, to taste
- Extra Virgin Olive Oil, for frying
Heat a 12-inch cast iron skillet over medium-high heat. Pour ¼ inch of olive oil into the pan. Combine all of the ingredients listed above in a large bowl. The batter will be fairly wet. Scoop 1 tablespoon of the batter into the pan, frying about 10 at a time. Fry for 2-3 minutes per side or until crispy and deep brown. Drain fritters on a baking cooling rack and sprinkle with salt immediately after coming out of the pan.