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Frying zucchini and ricotta fritters to a perfect crisp is an art that enhances their flavor and texture, ensuring they are both satisfying and delicious. Here are some essential tips to achieve that coveted crispy exterior while maintaining a tender interior.

Zucchini & Ricotta Fritter Stack

Discover the deliciousness of Zucchini & Ricotta Fritter Stack, a light and flavorful dish perfect for any occasion. These fritters boast a golden crispy exterior with a tender, savory interior, combining the freshness of zucchini with the creamy richness of ricotta. Learn how to make them step-by-step, manage moisture for the ideal texture, and explore serving ideas. This nutritious dish is sure to impress at lunch, brunch, or snack time! Enjoy the balance of taste and health in every bite.
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Ingredients
  

2 medium zucchinis, grated

1 teaspoon salt

1 cup ricotta cheese

1 large egg

1/2 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 cup fresh parsley, chopped

Olive oil, for frying

Sour cream or Greek yogurt, for serving

Fresh herbs (like chives or dill), for garnish

Instructions
 

Prepare the Zucchini: In a large bowl, combine the grated zucchini with the salt. Let it sit for about 15 minutes. This will help draw out excess moisture from the zucchini.

    Drain the Zucchini: After 15 minutes, place the zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is crucial to ensure your fritters are not soggy.

      Make the Batter: In a separate mixing bowl, combine the ricotta cheese, egg, grated Parmesan, garlic powder, black pepper, and fresh parsley. Mix until well combined.

        Combine Mixtures: Add the drained zucchini into the ricotta mixture. Gradually fold in the all-purpose flour until everything is well incorporated and you have a thick batter.

          Heat the Oil: In a large skillet, heat about 1/4 inch of olive oil over medium heat. You’ll know it’s hot enough when a small amount of the batter sizzles when dropped in.

            Fry the Fritters: Spoon about 2 tablespoons of the batter into the hot oil for each fritter, making sure to flatten them slightly. Avoid overcrowding the skillet. Fry for about 3-4 minutes on each side or until they’re golden brown and crispy.

              Drain: Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil.

                Assemble the Stack: On a serving platter, create a stack by layering 3-4 fritters. You can add a dollop of sour cream or Greek yogurt between layers for extra creaminess and flavor.

                  Garnish and Serve: Top the stack with additional fresh herbs and a sprinkle of black pepper. Serve warm and enjoy your delightful Zucchini & Ricotta Fritter Stack!

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4