Zucchini Ricotta Fritters

Instructions

1. 1

   Coarsely grate Zucchini. Transfer it to a colander, toss with half of Fine sea salt, and let it stand over a bowl.

   ✓ Checkpoint: The zucchini is evenly grated and lightly coated with salt.

   💡 Chef's Tip: Use the large holes of a box grater so the zucchini retains enough texture after frying.
2. 2

   Press Zucchini firmly with the back of a spoon, then squeeze it in a clean kitchen towel in several batches until very little liquid remains.

   ✓ Checkpoint: The squeezed zucchini feels loose and fluffy rather than wet, and no liquid drips when pressed.

   💡 Chef's Tip: This is the most important technique for crisp fritters. Excess water makes the batter spread and steam.
3. 3

   In a mixing bowl, whisk Whole-milk ricotta and Large egg until smooth. Fold in All-purpose flour, Finely grated Parmesan, Scallion, Garlic clove, Fresh basil leaves, the remaining Fine sea salt, Freshly ground black pepper, and the zest from Lemon. Fold in the squeezed Zucchini just until evenly combined.

   ✓ Checkpoint: The mixture is thick enough to mound on a spoon and holds its shape for several seconds.

   💡 Chef's Tip: Do not overmix. If the batter is loose, add 1 tablespoon more flour at a time; if it is stiff, add 1 tablespoon ricotta.
4. 4

   Heat Extra-virgin olive oil in a large skillet over medium heat until it shimmers. Test with a tiny drop of batter; it should sizzle immediately without browning too fast.

   ✓ Checkpoint: The oil is shimmering, and a small batter sample sizzles steadily with fine bubbles around its edges.

   💡 Chef's Tip: Keep the heat at medium. Oil that is too hot darkens the outside before the center cooks; oil that is too cool produces greasy fritters.
5. 5

   Scoop the batter into the skillet in 2-tablespoon portions, leaving space between each fritter. Flatten each portion to about 1 cm thick. Fry until the underside is deep golden and the edges look set, then turn carefully and fry the second side.

   ✓ Checkpoint: Each fritter is crisp and golden on both sides, with a tender center that feels set when gently pressed.

   💡 Chef's Tip: Fry in batches without crowding the pan. Add a little more Extra-virgin olive oil between batches if the skillet looks dry.
6. 6

   Transfer the fritters to the lined plate and season lightly with a pinch of Fine sea salt while hot. Serve immediately with wedges from Lemon.

   ✓ Checkpoint: The fritters remain crisp at the edges and the lemon aroma is fresh and bright.

   💡 Chef's Tip: Serve in a single layer so steam does not soften the crust.