Recipe For Zucchini Fritters With Ricotta Cheese

Step 1 combine zucchini and salt in a bowl and stir to combine.

Recipe for zucchini fritters with ricotta cheese. Put 1 tablespoon of olive oil into the frying pan then use a tablespoon to spoon in 8 large dollops of the mixture turning carefully when nice and golden. Stir well then stir in the flour just until incorporated. Add the green onion garlic parmesan herbs and zucchini to the batter and gently mix to combine.

Crack the egg into a mixing bowl add the ricotta finely grate in of the nutmeg the lemon zest and parmesan add the flour then beat together. Would you like any meat in the recipe. In a large bowl combine the zucchini cut into sticks ricotta egg lemon zest and 1 teaspoon each of salt and pepper.

Add drained ricotta egg lemon zest thyme salt and pepper and stir to combine. Step 2 line a. Let the batter rest for 20 min in the fridge.

Mix thoroughly until well combined. Wrap grated zucchini in a clean kitchen towel or paper towels and squeeze out excess liquid over the sink. Set aside for 10 minutes.

In a large bowl combine the zucchini garlic scallions ricotta eggs lemon zest and 1 teaspoon each of salt and pepper. Parmesan cheese zucchini dried herbs ricotta cheese rotini and 3 more. Stir well then stir in the flour just until incorporated.

Add spoonfuls of the mixture to the pan and cook for 3 minutes each side or until crispy and cooked through. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely. Grate zucchinis and remove excess liquid by squeezing the zucchini in small sections with your hands.