Actually, that’s not true. I don’t say courgette, although it’s one of my favorite Brit words. It just sounds nice to say!
Lately I’ve been wanting to try new zucchini recipes because I love them so much. I saw a recipe on a blog for Mario Batali’s zucchini ricotta fritters and knew I had to try them. You can find the recipe here.
They were surprisingly simple. I know I said it’s hard for me to follow recipes, but I forced myself to follow this one as much as possible because I’ve never made anything like it. I did have to two small changes due to food stock restrictions, but I don’t think that counts. I forgot to buy scallions, so I used half of a finely diced red onion, and I forgot to buy a lemon, so I used 3 teaspoons of lemon juice. I also used a lot less oil to fry them.
I couldn’t stop taking pictures of this beautiful pile of shredded zucchini!
As I said, these are so simple. All the ingredients in a pot, then dump spoonfuls in shallow, hot oil and fry for 3-4 minutes on each side until golden brown.
Perfect side dish to lentil sloppy joes, which I’ll post tomorrow!