Total Calories: 153
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.
This Zucchini And Ricotta Fritters recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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