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  • Prep
    20 min
  • Total
    35 min
  • Servings
    12

Zucchini and Ricotta Fritters

Ingredients

  • 454 g (1 lb) zucchini (about 3 medium), grated  
  • 2 green onions, roughly chopped 
  • 60 ml (1/4 cup) fresh parsley, chopped
  • 2 garlic cloves, minced 
  • Zest from 1 lemon
  • Salt and pepper
  • 2 containers of 250 g of Saputo Ricotta di Campagna 
  • 2 eggs
  • 250 ml (1 cup) all-purpose flour 
  • 250 ml (1 cup) canola or vegetable oil, as needed 
  • Greek yogurt
  • Lemon wedges
  • Fresh chives, chopped
 

Directions

  1. In a large bowl, combine the zucchini, green onions, parsley, garlic, lemon zest, salt, pepper, Saputo Ricotta di Campagna, eggs, and flour. Stir well.
  2. Heat the oil over medium-high heat until it bubbles, being careful not to let it smoke. 
  3. Add the zucchini batter to the hot oil in mounds of 30 ml (2 tbsp), carefully spreading them to create 3-inch fritters.
  4. Fry over medium-high heat until golden on both sides, approximately 3 minutes, turning once. 
  5. Strain on a paper towel and repeat with remaining batter. 
  6. Serve immediately with Greek yogurt and lemon wedges. Garnish with fresh chives.