Zucchini Fritters with Ricotta & Roasted Red Peppers

Another great way to eat some of the healthiest foods.  

Serves 4

Ingredients for the Fritters:

  • 1 russet potato
  • 2 medium zucchini
  • Zest of 1 lemon
  • 2 tablespoons chives, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon baking powder
  • 2 eggs, beaten
  • 2 tablespoons flour
  • 2 tablespoons oil for frying

Ingredients for the Ricotta and Red Pepper:

  • ½ cup reduced fat ricotta
  • 1 roasted red pepper, skin and seeds removed
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon cayenne
  • 2 teaspoons olive oil

Instructions for Fritters:

  1. Roughly grate the potato and zucchini.  Squeeze the liquid from the grated vegetables and toss to separate the pieces.
  2. Add the lemon zest, diced chives, salt, pepper, baking soda, and eggs and mix well.  Add flour by the teaspoon until the mixture is appropriately thick.
  3. Heat the oil in a pan to medium-high.  Portion the zucchini mixture in ¼ cups and fry until crisp, about 2 minutes.  Flip and cook until brown and crisp, another 2 minutes.
  4. Drain on paper towels and salt immediately.  Serve as soon as possible or hold in a 200 degree oven.

Instructions for the Ricotta and Red Pepper:

  1. In a food processor, blend together the roasted red pepper and ricotta.  Add the salt, pepper, and olive oil and blend until smooth.  Serve on the side of the fritters.
Points: 1
Points: 1
SKU: 71