Ricotta and zucchini fritters

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This batter itself is super versatile, and here we’re using it in a savory fritter preparation that yields a pillowy, melt-in-your-mouth interior and a crisp shell.

YIELDS

1H 20 Mins

Ingredients

Directions

In a medium bowl, grate the zucchini—you should wind up with about two cups. Add one teaspoon of salt, toss to coat, and leave to sit for 30 minutes. Press the zucchini through a sieve to drain the liquid and set the zucchini aside.
With a stand mixer or in a bowl with a hand mixer or whisk, bring together the ricotta, lemon zest, flour, baking powder, sugar, remaining half a teaspoon of salt, pepper, and zucchini until smooth.
With the mixer running, add the eggs and egg yolk one at a time, waiting until fully incorporated before adding the next.
In a heavy-bottomed pot, heat the frying oil to 350°F. Using two tablespoons, scoop the mixture into the hot oil. Fry the fritters until golden brown, about two minutes per side. You will need to do this in batches and make sure to let the oil come back up to temperature between batches.
Once fried, set the fritters aside on paper towel to drain before gently and generously tossing them in the grated pecorino and fresh pepper. Serve immediately either on their own or with some fresh lemon wedges and a spicy aioli on the side. Enjoy!

Excerpted from Dad in the Kitchen: Over 100 Delicious Family Recipes You’ll Love to Make and They’ll Love to Eat by Cory Vitiello and Chris Johns. Copyright © 2023 Cory Vitiello and Chris Johns. Photographs by Paula Wilson. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.