Zucchini fritters, that's what.


In 2011, Matthew made this Mario Batali recipe from Food & Wine. I had them for breakfast and lunch the next day.

Oh yeah, they're that good.

Now, he swears by Martha's recipe. Here's the Martha Stewart Zucchini Fritter recipe - jump to her site.

Mario's Recipe: 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  
Olive oil, for frying 
Lemon wedges, for serving   

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.

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.

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