Yotam Ottolenghi got me hooked on fritters. His leek fritters, sweet potato fritters and cauliflower fritters (all of which I will share with you in due course) are of my favorite recipes in his books: Ottolenghi: The Cookbook and Plenty. So, when I saw this recipe for zucchini fritters in my most recent Food & Wine magazine, one fritter variety which Ottolenghi does not delve into, I knew I HAD to try them. However, I did make a lemony cilantro yogurt and sour cream sauce that was inspired by Ottolenghi to accompany them, which I think was an excellent addition to these delicious vegetarian treats.
Zucchini FrittersAdapted from Food & Wine magazine, August 2011 2 medium zucchinis, shredded/grated 3 cloves garlic, chopped 4 scallions, sliced 1/2 cup part-skim ricotta cheese 2 eggs 2 teaspoons lemon zest salt and ground pepper 3/4 cup flour olive oil
- Preheat the oven to 200 degrees.
- Mix everything except the flour and olive oil in bowl.
- Add flour and stir until just combined, do not over mix.
- Place a oven-safe dish or plate, lined with paper towels, in the warm oven.
- In a cast iron skillet, heat enough oil to fully coat the bottom of the pan, over medium high heat, until it shimmers and sizzles when you flick a bit of water off your fingers into the pan.
- Add dollops of batter to the hot pan, about 2 Tablespoons at a time, and flatten into 1/4 thick cakes.
- Fry for about 3 minutes a side or until crisp and brown.
- Place cooked fritters in the warm oven and repeat process until all the batter is gone.
- Serve warm, with lemony cilantro yogurt and sour cream sauce (recipe follows).
Lemony Cilantro yogurt and sour cream sauce
- Combine all ingredients and mix throughly.