Zucchini Ricotta Fritters

Zucchini Ricotta Fritters

I never really had Americanized fritters since I grew up eating Korean fritters, like 파전 (Korean scallion pancakes) and 김치부친개 (Kimchi pancakes). So when I saw this fritter recipe, I figured it would taste very similar to Korean fritters since the concept of making them was pretty much the same but that wasn’t the case at all. These fritters were wonderfully crisp on the outside with such an enjoyable fluffy interior from the ricotta, which you never get to experience with Korean fritters since it’s made into such a thin layer. Now the best part of these fritters was the lemon flavor, which gave it that refreshing burst of flavor. And that last bit of lemon juice on top made these absolutely perfect.

Zucchini Ricotta Fritters (adapted from Love and Olive Oil):

Ingredients

  • I never really had Americanized fritters since I grew up eating Korean fritters, like 파전 (Korean scallion pancakes) and 김치부친개 (Kimchi pancakes). So when I saw this fritter recipe, I figured it would taste very similar to Korean fritters since the concept of making them was pretty much the same but that wasn’t the case at all. These fritters were wonderfully crisp on the outside with such an enjoyable fluffy interior from the ricotta, which you never get to experience with Korean fritters since it’s made into such a thin layer. Now the best part of these fritters was the lemon flavor, which gave it that refreshing burst of flavor. And that last bit of lemon juice on top made these absolutely perfect.
  • 1 zucchini, coarsely shredded
  • 1 clove garlic, thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 cup whole-milk ricotta cheese
  • 1 large egg
  • Zest of 1 lemon
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/3 cup all-purpose flour
  • Olive oil
  • Lemon wedges, for serving
Read the whole recipe on Damn Delicious