Zucchini and Ricotta Fritters with Lemon

This recipe is adapted from The Complete Italian Vegetarian Cookbook by Jack Bishop, New York, Houghton Mifflin Company, 1997.  I really love this cookbook.

Zucchini & Ricotta Fritters

1/2 cup Ricotta cheese
2 eggs, lightly beaten
2 Tbsp minced parsley
2 garlic cloves, minced
1/2 tsp. grated lemon zest
3 medium zucchini (about 1 1/4 pounds), grated
salt & pepper
1 3/4 cups plain bread crumbs
Vegetable oil for frying
lemon wedges for serving

Combine the ricotta, eggs, parsley, garlic & lemon zest in a large bowl.

Grate and drain the zucchini. Mix into cheese. Add salt & pepper. Add enough bread crumbs so that the mix is not sticky.

Form into 3″ patties, coat with additional bread crumbs and fry.

Keep first batch warm in 200° oven as you finish frying the rest.

Serve with lemon wedges.

 

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