From The Kitchen Garden Cookbook (DK Publishing 2011), my kids have been clamoring for them. They don't get them often, as we mostly avoid frying in more than a tablespoon or two of oil. But if you do decide to go for it, use a full 1/2-inch of oil and don't try to skimp. You'll need it to drive off the last of the moisture and firm up the fritter.
Sprinkle the zucchini with salt and leave to drain in a colander for 1 hour. Squeeze dry in a clean tea towel.
While the zucchini is resting, make the tzatziki: Mix half the garlic with the dill, salt, freshly ground pepper and yogurt. Add a squeeze of lemon juice to taste.
In a bowl, whisk together the ricotta cheese, eggs and flour. Add the remaining garlic and the basil and parsley. Season well. Mix in the zucchini.
Fill a frying pan with oil to a depth of 1/2 inch and place over medium heat. When hot, fry 2-tablespoon-sized dollops of the batter, without crowding, for 2 to 3 minutes on each side, until golden brown. Drain the fritters on paper towels and serve hot, with the tzatziki on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (254g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 91 (42%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 230.7mg||71 %|
|Sodium 601.4mg||21 %|
|Potassium 501.2mg||13 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 14.8g|
|Protein 16.3g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 218
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.