The first week of school is over and another one begins. Year after year I can’t help being absorbed in the magic that is the first week of school.
Preparing my little one’s school supplies in her new backpack the night before, she can’t sleep if the backpack is not ready by her bed side. Driving her to school on her first day of second grade, being caught up in her excitement.
If you can get past all the new backpacks, sponge bobs and barbies that are every where you look, you’ll see all the young innocent faces at the playground.The first graders are the ones that capture my attention every time. There are always the shy ones, hiding behind their mum or dad scared of being part of the “big” school, already missing the comfort of kindergarten. The crying ones that always break my heart, holding on to mum as if they are holding on to dear life. Having to deal with the first of many separations life will put them through. Then there are the proud ones, they are confident, smiling waving good-bye to mum or dad and walking through the playground as if they own the place.
We get to my daughter’s class and we are greeted by her new teacher,smiling and cheerful. A quick introduction and exploration of the new class and I wave my little one good-bye. It is never easy leaving a part of you , the dearest part of you, in someone else’s care. I guess as they grow and mature into little people, we have to do our own growth and maturation as parents. You have to gradually learn to let go and take a step back just like you had to learn to hold on and take care when they were first born.
Someone once told me that life is like a school, with lessons to learn around every corner. You can only go to the next level of growth and maturation if you learn the lessons and pass the tests life puts you through. Each September reminds me that they couldn’t be more right.
I saw this recipe for zucchini ricotta fritters on realfunfood a couple of weeks ago . The recipe is Mario Batali’s . I happened to have all the ingredients. It seemed too good to miss. I stuck to the recipe with the exception of adding a table spoon of dried mint, teaspoon of paprika and grating the onions and garlic instead of slicing them.The fritters were a hit. The mint and lemon zest added so much freshness to them while the ricotta added richness and made them an interesting change from my usual zucchini fritters
The ricotta I used is home made, simply because I can’t find it easily here. I used From The Bartolini Kitchens home made ricotta cheese recipe.Usually however, I make curd cheese instead using Tanya’s way from the amazing blog Chica Andaluza you can find a step by step in here post about roasted Tomato Tart with Chard . They are both amazing bloggers with wonderful recipes and stories to share, so if you haven’t done so already, please take the time to visit them.
Zucchini ricotta fritters
Ingredients
2 medium zucchini (about 7 ounces each), coarsely shredded
2 garlic cloves, very thinly sliced
3 large scallions, very thinly sliced
1/2 cup fresh sheep-milk ricotta cheese
2 large eggs
2 teaspoons finely grated lemon zest
Kosher salt and freshly ground pepper
3/4 cup all-purpose flour
1 tablespoon dried mint
1 teaspoon paprika
Olive oil, for frying
Lemon wedges, for serving
Directions
- In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper, dried mint and paprika. Stir well, then stir in the flour just until incorporated.
- Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.
yummychunklet
/ February 20, 2013These look golden and crispy. Yum!
Peta
/ September 17, 2011Love the look of those fritters. Your brown paper background in your photos is a great idea. I hope you won’t mind if I steal that for my own photos. Remember imitation is the truest form of flattery
thefooddoctor
/ September 22, 2011Be my guest…I am really glad you like it
Carolyn
/ September 15, 2011These look so good! I don’t have any zucchini at the moment but I do have ricotta…maybe I will hit the grocery store today!
thefooddoctor
/ September 15, 2011Carolyn they are worth the trip
Thank you for stopping by my blog
Karen
/ September 15, 2011The zucchini ricotta fritters sound delicious. Freshly made ricotta must make them light and crispy.
thefooddoctor
/ September 15, 2011It did..the ricotta was an amazing addition to the fritters..I will definetly make it again
Liz
/ September 15, 2011Oh, I adore zucchini fritters…and yours look perfect!!! Crispy and delicious~
thefooddoctor
/ September 15, 2011Thank you Liz,
you are too kind
Laura @ A Healthy Jalapeño
/ September 15, 2011These looks excellent. I have been waiting for a great recipe and this looks like my winner.
Laura @ A Healthy Jalapeño
thefooddoctor
/ September 15, 2011Thank you Laura..I really hope you’ll love these when you try them
chicaandaluza
/ September 14, 2011Aah – lovely thoughts on back to school. I don´t have children but imagine it must be pretty emotional. Thanks for the lovely mention and a great recipe – one to try out when we get home next week!
thefooddoctor
/ September 15, 2011Hey Tanya,
I hope ypu are having a blast on your trip
and no thanx needed..I love your blog
Erin @ Dinners, Dishes and Desserts
/ September 14, 2011These fritters look amazing! I love zucchini!
thefooddoctor
/ September 14, 2011I do too…it is one of my favorite vegetables
sportsglutton
/ September 14, 2011Great preparation of the recipe…these look fantastic!
thefooddoctor
/ September 14, 2011Thank you
pixilated2
/ September 13, 2011Made my ricotta today, making your fritters tomorrow! ~ Lynda
thefooddoctor
/ September 14, 2011Can’t wait to hear what you think Lynda
pixilated2
/ September 15, 2011This recipe tasted great! However, I had a problem with my gluten free flour mix. It just did not want to cook firm enough all the way through. I will have to experiment with it to find just the right mixture. That said, in spite of my problem with the flour, my husband and I loved the flavor!
Back to the drawing board,
Lynda
(Oh yes, and the home made ricotta was outstanding… I will never buy store bought again!)
thefooddoctor
/ September 15, 2011Thank you so much Lynda for the feedback, glad you loved it
I wish I could help with the gluten free mix but I have very little experience there
as for the ricotta..I made the same decision..no more store bought..:)
Stefanie
/ September 13, 2011These look so tasty! I love the addition of mint, and I can only imagine the yumminess added by the ricotta. And that must be so great for you that your child is so excited about school!! I hope she keeps enjoying herself!
thefooddoctor
/ September 15, 2011I hope so too Stefanie
the ricotta really took this to the next level and if I it was up to me I would add mint to everything lol
saffronandhoney
/ September 13, 2011These are one of my favorite things and I love the addition of paprika – a great idea. And homemade ricotta is always best!
thefooddoctor
/ September 13, 2011I am actually falling in love with homemade ricotta
it adds so much to dishes and it is really easy to make
Tandy
/ September 13, 2011these sound like a perfect lunch time snack
thefooddoctor
/ September 13, 2011Thank you Tandy ..We had them for lunch with a salad and it was really good (lunch is the main meal here)
ambrosiana
/ September 13, 2011This recipe is such a delicious idea to share with family and friends! I like all the ingredients you used, specially fresh cheese!! I did not know that there was a recipe for ricotta cheese in the bartolini kitchens blog! Excellent post!
thefooddoctor
/ September 13, 2011Thank you! I love fresh ricotta..It adds so much to the recipe.I have tried it in quiches and pancakes and now fritters and it really makes a difference
....RaeDi
/ September 13, 2011Beautiful and they look delicious! You are so right, life is a constant learning experience… to keep growing you have to keep learning… I was very shy and it was hard for me when we started new schools, we did so several times during my elem years….RaeDi
thefooddoctor
/ September 13, 2011I was shy too.We changed schools a lot..the longest I spent in a school was two years! It is not easy being the new kid all the time
Dee at Deelicious Sweets
/ September 13, 2011This recipe looks so awesome! Happy to hear the first week of school went to so well for your little one!
thefooddoctor
/ September 13, 2011Thank you so much Dee..you are always too kind
Tanvi
/ September 12, 2011Wow…that sounds soo tasty..ricotta & zucchini together & deep fried! YUM!
thefooddoctor
/ September 13, 2011Thank you Tanvi..you can call it a winning trio,,ricotta, zucchini and frying
Caroline
/ September 12, 2011Did I hear ricotta? And zucchini? Best combo! These fritter look amazing. xx
thefooddoctor
/ September 13, 2011Thank you Caroline…:)
Rufus' Food and Spirits Guide
/ September 12, 2011These look so pillowy and delicious. I love the use of mint and ricotta!
thefooddoctor
/ September 15, 2011They were so refreshing and with a squeeze of lemon..heaven
ceciliag
/ September 12, 2011next time i make cheese i will make some more ricotta and make this.. it does look good, and your litttle draining basket is great! c
thefooddoctor
/ September 12, 2011The ricotta does make a big difference Cecilia…I loved it I hope you will too
Eating Deliciously
/ September 12, 2011These look fantastic and your photos are great! Love the addition of paprika.
thefooddoctor
/ September 12, 2011Thank you kindly..I really appreciate your sweet comment
Kristy
/ September 12, 2011What a great addition to fritters…never would have thought of that. But then again I just put ricotta in pancakes. So many surprising uses for that wonderful cheese! So glad the first week of school went well!
thefooddoctor
/ September 12, 2011I would have never added them to pancakes but now I can’t wait to try your recipe…it is a wonderful cheese indeed..
school is going great so far..thank God
kitchenbelleicious
/ September 12, 2011I love fritters of any kind, shape or size but these with the ricotta in them look like the best yet. I love the idea of using ricotta which is something i have never done before! YUMMM
thefooddoctor
/ September 13, 2011I am on a ricotta high lately..it seems like an amazing addition to any recipe
Aimee
/ September 12, 2011Mmm these look delicious! Well done you for making the ricotta too! I’ve always been too scared to attempt to make it at home.
thefooddoctor
/ September 15, 2011It is REALLY easy Aimee and tastes so much better than the one you buy in the store
fatisrecipes
/ September 12, 2011Hey, is this like… 3ijeh…3ijjah, عجة … what ever you want to call it??
I won’t deny that yours look good, though 
I think that 3ijeh has different things in it though…is that right?
I’m not sure because I don’t eat any fritter things
thefooddoctor
/ September 15, 2011Hello Fati…I thin fritters and 3ijeh are one and the same, however our 3ijeh is usually just eggs, onions and herbs..fritters add more vegetables
Mia's Domain
/ September 12, 2011I love zucchini fritters! Beautiful, Sawsan!
thefooddoctor
/ September 15, 2011Thank you so much Mia
ChgoJohn
/ September 12, 2011First of all, these fritters look incredible! There have been so many great zucchini recipes this year. For a zucchini lover like myself, this is wonderful. So, thank you for sharing a great recipe. And, thanks, as well, for the kind mention of my blog. And I totally agree that Tanya’s Chica Anduluza blog is amazing, as is yours.
thefooddoctor
/ September 15, 2011I am a zucchini lover too and I agree.. I am really enjoying all the wonderful zucchini recipes everyone is posting.
Thank YOU for the wonderfull ricotta recipe and all the stories and recipes you post , I really enjoy visiting your blog