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Zucchini-Ricotta Fritters

Vegetarian • 30 mins to make • Makes 20 fritters

Produce

2 Garlic cloves
2 tsp Lemon, zest
1 Lemon, wedges
3 Scallions, large
2 Zucchini, medium

Refrigerated

2 Eggs, large

Baking & Spices

3/4 cup All-purpose flour
1 Kosher salt and freshly ground pepper

Oils & Vinegars

1 Olive oil

Dairy

1/2 cup Sheep-milk ricotta cheese, fresh
  • Leah Blackwell

    Mario Batali's Zucchini-Ricotta Fritters. Mario Batali = FOOD GENIUS

  • Krysta King

    Mario Batali's zucchini ricotta fritters

  • Amber Kennedy

    Mario Batali zucchini fritters

  • Catherine Galloway

    zucchini ricotta fritters - subsitute almond flour

  • Jenny Outten

    Zucchini-Ricotta Fritters 2 medium zucchini (about 7 ounces each), coarsely shredded 2 garlic cloves, very thinly sliced 3 large scallions, very thinly sliced 1/2 cup fresh goat-milk ricotta cheese 2 large eggs 2 teaspoons finely grated lemon zest Kosher salt and freshly ground pepper 3/4 cup all-purpose flour Olive oil, for frying Lemon wedges, for serving INSTEAD of flour and olive oil, I'm going to use Coconut flour and coconut oil. Found on The Unintentional Urban Farmers FB page

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