Zucchini Ricotta Fritters
- 2 whole Zucchini, (for The 2 You'll Want About 2.5 Pounds), Shredded
- 1 cup Ricotta Cheese
- 4 whole Eggs, Beaten
- 2 Tablespoons Fresh Chives, Chopped
- 1 clove Garlic, Minced
- 1 teaspoon Salt
- 1/2 teaspoons Baking Powder
- 2 cups All-purpose Flour
- Olive Oil, For Frying
- 1 whole Lime, Wedged
- Grate zucchini with the large hole side of a box grater. Using a cheesecloth or nut milk bag, squeeze excess water from zucchini. Place zucchini in a large bowl and mix in ricotta, eggs, chives, garlic and salt. Stir in baking powder and flour just until combined.
- Heat oil in a deep large skillet on medium high until it shimmers. Drop in batter in 2 tablespoon sized balls and flatten each with spatula. Don't crowd the pan-do this in batches if needed. Fry on one side until golden, about 3 minutes, then flip and fry the other side until golden. Place on paper towels to drain while you finish frying the rest. Serve immediately with a squeeze of fresh lime and a sprinkle of salt.
zucchini, ricotta cheese, eggs, fresh chives, clove garlic, salt, baking powder, allpurpose, olive oil, lime
Taken from tastykitchen.com/recipes/sidedishes/zucchini-ricotta-fritters/ (may not work)