Tuesday, July 22, 2014

Zucchini & Ricotta Fritters with Feta, Dill and Lemon






These delicious savoury Zucchini & Ricotta Fritters with Feta and Dill are absolutely addictive. Low fat and low cal, it seems impossible that anything so healthy could taste so great. Topped with a dollop of tzatziki, these fabulous fritters make an easy summertime hors d'oeuvre or side dish served with some grilled fish or chicken. Tweak the recipe with some smoked mozzarella or pecorino cheese instead of the feta or some chopped spinach, sweet corn or fresh cilantro for more savoury twists on this true Italian classic.



Zucchini & Ricotta Fritters with Feta and Dill
Makes about 20 fritters

2 medium zucchini, coarsely shredded
1/4 cup ricotta cheese
1/4 cup Greek yogurt
2 tbsp feta, crumbled
3 garlic cloves, minced
3 large scallions, very thinly sliced
1/4 cups fresh dill, chopped
2 large eggs
2 tsp finely grated lemon zest
Kosher salt and freshly ground pepper
Olive or vegetable oil, for frying
3/4 cup all-purpose flour
Lemon wedges and tzatiki, for serving


In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Then thoroughly squeeze out as much moisture as you can. 

In a large bowl, combine the zucchini, ricotta, yogurt, feta, garlic, scallions, dill, 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 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 and a little tzatziki.