Zucchini and Ricotta Fritters

Really one of my favorite parts about summer is summer squash. I live for when these things come in season. I know a lot of people don't think they have a lot of flavor, but they are one of my favorite vegetables. I love them raw with a little ranch or sauteed with oregano and topped with mozzarella cheese. I love them roasted and/or stuffed. And I love all of the varieties (especially the patty pans. Oh, god, the patty pans. Mmmm. Wait for a patty pan recipe coming up).

When I picked up some zucchini at the market the other day, I wasn't sure what exactly to do with it. I did a quick Google search for zucchini recipes and came up with fritters. But what is better than a zucchini fritter? A zucchini fritter with lots of ricotta cheese and puffed up nice and fluffy. Crispy, light, airy, rich, refreshing--it doesn't get much better than this. Plus, I discovered that if you have leftovers you can heat them on a baking sheet for 8-10 minutes at 400 degrees and they will taste practically as good as right when they come out of the oil.

Zucchini and Ricotta Fritters

1 c. ricotta cheese

1 c. shredded zucchini

1/2 c. parmesan cheese

2 eggs

1 t. salt

1/2 t. pepper
1 t. baking powder

1/2 c. flour

oil for frying

Heat 4" of oil in a large saucepan over medium heat. It will need to reach about 350 degrees before you start frying.

Mix together the remaining ingredients. You may need to add a little more or less flour to get the right consistency (smooth, but not too runny). Once the oil is hot enough, drop the batter by small tablespoonfuls into the oil (try to get the spoons as close to the oil as possible so the oil doesn't splash when you drop the batter in). Do only a few fritters at the time so as to not overcrowd the pan. Fry for about 2 minutes on each side and then remove to a paper towel-covered plate. Repeat with the remaining batter. Serve the fritters immediately.

(Note: If you have leftovers, refrigerate. To reheat, turn the oven to 400 degrees and place fritters on a baking sheet. Cook for 8-10 minutes or until crispy and hot.)