Zucchini ricotta fritters

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


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


  1. 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.
  2. 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.
You can make the fritters ahead of time and keep them at room temperature for up to 2 hours and recrisp them in a 325° oven.