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Zucchini And Ricotta Fritters

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Makes: 10 servings adjust
Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, is named for two of his restaurants: the Otto Pizza Garden and the Babbo Beets, Garlic and Greens Garden. Cooking demonstrations feature recipes like Batali's fritters with zucchini and rocambole garlic. Servings based on 2 fritters each.



  • 2 medium Zucchini, (about 7 ounces each), coarsley shredded
  • 2 cloves Garlic, pressed
  • 3 large Scallion, thinly sliced
  • 12 cup Fresh Ricotta Cheese
  • 2 large Eggs
  • 2 teaspoons Lemon Zest, finely grated
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 34 cup All-Purpose Flour

Step 1

In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.


  • Olive Oil, for frying
  • Lemon Wedges, for serving

Step 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 3-inch 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.

Step 3

MAKE AHEAD The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325° oven.

Step 4

SUGGESTED PAIRING Citrusy, spritzy Spanish Txakolina.
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