1 pound (about 2 medium sized) zucchini, coarsely grated
5 scallions, finely chopped
2 cloves garlic, very thinly sliced
3/4 cup all-purpose flour
1/2 cup whole milk ricotta cheese
1 tablespoon grated Parmesan cheese
2 teaspoons finely grated lemon zest
2 eggs Kosher salt
Ground black pepper
Vegetable or olive oil for frying
Fresh mozzarella (preferably buffalo),
Fresh basil for garnish
Stewed Grape Tomatoes
2 pint grape tomatoes, rinsed
1 tablespoon red wine vinegar
1 teaspoon sugar
1/4 cup extra virgin olive oil
Salt and pepper to taste
Italian seasonings of your choice – I used Dried oregano and basil.
- To prepare the zucchini fritters, mix the first 10 ingredients together in a large bowl until blended. Heat oil in a very large skillet over medium heat and cook fritters in two batches. Drop 2 tablespoons of batter into mounds in the skillet. Do not crowd. Flatten slightly. Cook until browned, for 4 to 6 minutes on each side, turning over once. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
- To prepare the stewed grape tomatoes, place olive oil in a large sauté pan over medium heat. When the oil is hot, add the tomatoes and season with salt and pepper. Continue cooking and continuously stirring tomatoes until the skins begin to break open (approximately 8 to 10 minutes). Add the sugar and vinegar and continue cooking for approximately 10 minutes. or until tomatoes thicken.
- To assemble, place zucchini fritter on a plate and top with one slice of fresh buffalo mozzarella, 1 tablespoon of stewed grape tomatoes and fresh basil.