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Zucchini Feta Fritters with Lemon Ricotta Sauce
Emily Ellyn’s Zucchini Feta Fritters make a fabulous summertime side or starter, punctuated with feta cheese and a bright Lemon Ricotta Sauce!
Prep Time: 20 mins 
Cook Time: 10 mins
Total Time: 30 mins
Serves: 6 – 8
Ingredients
- 4 medium zucchini (about 1 3/4 pounds), shredded
- 1 ½ teaspoons salt
- 1 cup (5-ounces) Frigo® Crumbled Feta Cheese, divided
- 2 large eggs, lightly beaten
- 2 cloves garlic, grated or minced fine
- 1 lemon, zest and juice, divided
- ½ cup all-purpose flour
- ¼ cup fine semolina flour
- 1/4 cup plus 2 tablespoons fresh dill, chopped fine, divided
- 1/4 cup fresh parsley, chopped fine
- 1/4 cup fresh mint, chopped fine, divided
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon ground paprika
- ½ cup Frigo® Whole Milk Ricotta
- ¼ cup sour cream
- Vegetable oil, for frying
- 1 lemon, sliced, for garnish
Directions
Pile the shredded zucchini in a colander and sprinkle with 1 teaspoon of salt. Toss the zucchini well and let stand for 5 minutes. Squeeze out as much liquid as possible and transfer the zucchini to a large bowl.
Meanwhile, in a medium sized bowl, mix together ½ cup Frigo® Crumbled Feta Cheese, eggs, garlic, lemon zest, flour, ¼ cup fresh dill, ¼ cup fresh parsley, 2 tablespoons of the mint, black pepper, and paprika and refrigerate the fritter batter for about 5 minutes. After 5 minutes combine fritter batter with the drained zucchini.
For the dipping sauce, blend together the remaining Frigo® Crumbled Feta Cheese, Frigo® Whole Milk Ricotta, sour cream, and lemon juice in a food processor. Transfer to a serving bowl. Fold in remaining 2 tablespoons of fresh dill and mint and season with salt and black pepper. Reserve in refrigerator until ready to serve.
Preheat the oven to 350° F.
In a large skillet, heat 1/2 inch of vegetable oil to about 360° F. Set a paper towel-covered baking sheet near the stove. Working in batches, drop rounded tablespoons of the fritter batter into the hot oil and fry, turning the fritters a few times, until browned and crisp, about 2 minutes. Using a slotted spoon or spatula, transfer the fritters to the prepared baking sheet. Repeat with the remaining fritter batter. Discard the paper towels and place the fritters in the oven for 3-5 minutes to keep them hot and crispy.
Serve hot with the Lemon Ricotta Sauce and sliced lemons.
Rad Tip: For a spiced up fun twist add fresh jalapenos to the zucchini fritter batter!
