Zucchini Fritters

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 Fritters

Adapted 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
  1. Preheat the oven to 200 degrees.
  2. Mix everything except the flour and olive oil in bowl.
  3. Add flour and stir until just combined, do not over mix.
  4. Place a oven-safe dish or plate, lined with paper towels, in the warm oven.
  5. 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.
  6. Add dollops of batter to the hot pan, about 2 Tablespoons at a time, and flatten into 1/4 thick cakes.
  7. Fry for about 3 minutes a side or until crisp and brown.
  8. Place cooked fritters in the warm oven and repeat process until all the batter is gone.
  9. Serve warm, with lemony cilantro yogurt and sour cream sauce (recipe follows).
Makes about 20 fritters.

Lemony Cilantro yogurt and sour cream sauce

1/2 cup Greek yogurt
1/2 cup low fat sour cream
zest of one lemon
juice of 1 half lemon
2 Tablespoons cilantro, chopped
a pinch of salt
1 Tablespoon olive oil
  1. Combine all ingredients and mix throughly.

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