Zucchini And Ricotta Fritters: The Best Zucchini And Ricotta Fritters Recipe from Cook'n

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	Zucchini And Ricotta Fritters

Serves: 12

Zucchini takes well to deep-frying, with fried zucchini sticks being a favorite dish. These fritters are much more elegant, and are equally at home as an appetizer or as a side dish for roast chicken.
Makes 12 fritters

   1 medium zucchini, shredded on the large holes of a box grater
   1/2 teaspoon plus 1/8 teaspoon salt
   8 ounces ricotta cheese (1 cup)
   1/4 cup freshly grated Parmigiano-Reggiano cheese
   1/4 cup all-purpose flour
   1 large egg yolk
   1 tablespoon chopped fresh basil
   1 clove garlic, crushed through a press
   1/8 teaspoon freshly ground pepper
   Vegetable shortening or vegetable oil for deep-frying

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1. Put the zucchini in a medium bowl and toss with 1/2 teaspoon salt. Let stand until the zucchini releases its juices, about 30 minutes. Drain in a wire sieve and rinse well under cold running water. Drain again. One handful at a time, squeeze the excess liquid from the zucchini and transfer the zucchini to another medium bowl.

2. Add the ricotta cheese, Parmigiano cheese, flour, egg, egg yolk, basil, garlic, the remaining 1/8 teaspoon salt, and the pepper and mix well.

3. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, carefully drop tablespoonfuls of the zucchini-ricotta mixture into the hot oil. Deep-fry until golden, about 3 minutes. Using a wire-mesh skimmer, transfer the fritters to the wire rack and keep warm in the oven while frying the rest. Serve immediately.

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