Friday, August 5, 2011

Q: How do you get a one-year-old to eat zucchini?

A: Put it in a fritter and just try to stop him!

We spent a weekend at Missy’s vacation “cabin” and as we were soaking up what felt like the first hot days of summer we were alternating between some heavy reading of Hollywood gossip and food magazines. Missy came across a recipe for Zucchini-Ricotta Fritters in FOOD & WINE and said, “ohhh, we should try these!” So she ran down the list of ingredients and never mind we didn’t have any ricotta on hand, having to change an ingredient or two (or three) has never stopped us before!

Right away Missy and I were in the kitchen, making it happen with a few adaptations. White onion replaced scallions, goat cheese and feta worked for ricotta and lime zest instead of lemon.

We sat down to lunch and our hubbies thought the fritters were great, Missy and I liked them, but our true fan was Jameson! He gave the fritters 10 out of 10 while he mowed down on one after another!

Check out Kelly’s enthusiasm! Really, how can you not want to cook with a fan like this!?

Murray claims he didn’t try them, but we think Jameson snuck his yellow buddy a few bites.

Zucchini-Ricotta Fritters (Kid tested and approved!)
Mario Batali – Food & Wine Magazine

*Our adaptations are noted in parentheses

1. 2 medium zucchini (about 7 ounces each), coarsely shredded
2. 2 garlic cloves, very thinly sliced
3. 3 large scallions, very thinly sliced (*or white onion)
4. 1/2 cup fresh sheep-milk ricotta cheese (*combo of feta and goat cheese)
5. 2 large eggs
6. 2 teaspoons finely grated lemon zest (*lime zest)
7. Kosher salt and freshly ground pepper
8. 3/4 cup all-purpose flour
9. Olive oil, for frying
10. Lemon wedges, for serving (*probably would be good, but we didn’t have this extra flair)

In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.

Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Make Ahead: The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325° oven.

Wine: Citrusy, spritzy Spanish white: 2010 Ameztoi Txakolina (unfortunately we didn't have this crucial ingredient on hand, but I'm sure it would have been a superb pairing)

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  1. Wow those look good. I will definitley be trying those. Especially knowing kids like them too!

  2. YUM! This is awesome! I love kid-tested & approved! This looks like a great side dish for a ton of things!

  3. Those impromptu fritters were awesome. I'm going to hide all my veggies in those from now on. Lol!

  4. These look awesome!!! I love the pics. J-bud looks pretty suspicious in his pic with Murray.

  5. These were the best. I have made them so many times since you guys posted this recipe. This was my post for Facebook!