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Baked Zucchini Fritters

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Now I know calling a recipe that includes whole milk Ricotta “healthy” is a stretch, but I believe all foods are okay in small doses.  And hey, there are plenty of vegetables in this recipe.  The original recipe called for frying them in oil.  I opted for a light coating of oil on top and baked/broiled in the oven.  It’s a little healthier.  I made a few other small adjustments and was overall pleased with the results.  My new KitchenAid Food Processor shredded the zucchini with ease.  It made me want to shred everything in site.  I may be coming up with quite a few slaw recipes in the next few weeks.  In the meantime, have a baked fritter!

Baked Zucchini Fritters (adapted from Food and Wine Magazine)
Yields about 12 3-inch fritters

  • 2 medium zucchini, shredded
  • 2 garlic cloves, finely diced
  • 3 green onions, very thinly sliced
  • 1/2 cup ricotta cheese, whole or low-fat
  • 2 large eggs
  • 2 teaspoons finely grated lemon zest
  • 1 tsp salt, extra for sprinkling on top
  • 1 tsp pepper
  • 3/4 cup Panko bread crumbs
  • Olive oil, for spraying (or brushing)
  • Lemon wedges, for serving
Pre-heat oven to 375 degrees.  In a large bowl, combine the zucchini, garlic, green onions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper.  Stir well, add in the Panko bread crumbs.  Stir until combined. Form 3-inch fritters with your hands and place on ungreased baking sheet. Spray(or brush) a light coat of olive oil on top of each fritter.  Bake fritters for about 10 minutes, or until the edges begin to brown.  Move fritters to top rack and turn oven broiler on high.  Cook fritter until tops start to become firm to the touch and edges begin to brown, about 5 minutes.  Allow baking sheet to cool slightly, about 5 minutes, and use spatula to remove fritters.  Top fritters with fresh lemon juice and a pinch of salt, if desired.  Enjoy!