Zucchini ricotta fritters
Fritters
The squash has started rolling in. The one downside of a CSA is that the quantity of squash piling up in your refrigerator drawers more often than not outnumbers the squash recipes in your file. Tomatoes I could handle, but squash is always a bit trickier. Brain food, indeed... since it really requires your brain to keep thinking of new ways to use it. So when I saw this Mario Batali recipe in the most recent issue of Food & Wine, I dog-eared that page faster than you can say zuc... See? Quick. Imagine if you will, a potato pancake. Except replace the potato with squash (yellow zucchini in our case), stir in some creamy ricotta cheese and a dash of lemon, and fry it in a bath of olive oil until the outside is delicately crispy but the inside stays soft and alluring. A squeeze of lemon juice and a dash of salt are all these puppies need. Quick to prepare and even quicker to eat, thanks to this recipe (which we've now had two weeks in a row), we did not let any squash go to waste. I
Share:
0
37
0
Comments