Have you all noticed that I like zucchini? I've made 2 types of zucchini cakes here and here, a zucchini lasagna, and a zucchini roll-up appetizer, just to name a handful. Yep, it's definitely a veggie that I like to cook with. Ironically, I don't like this vegetable raw, however I love it's taste in all of these recipes! These cakes had a surprisingly lovely creamy taste (courtesy of the ricotta), and a refreshing subtle lemon taste. All in all - these are great snacks, and I'm sure you could make a meal out of them, but you would definitely need something else to accompany them!
Source: Food & Wine Magazine, August 2011 Issue
Makes about 15 fritters *Could make more or less depending on the size
3 medium zucchini, coarsely shredded
2 garlic cloves
4 large scallions
3/4 cup ricotta
2 large eggs
3 teaspoons finely grated lemon zest
1 cup all purpose flour
Olive oil for frying
Kosher salt and freshly ground pepper
1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
2. Line a large baking sheet (or a plate, or colander) with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away.