zucchini-ricotta fritters

While putting off homework or housework or I don’t know… writing my Master’s thesis, one of my favorite things to do is browse through food magazines.  This recipe from Food & Wine caught my eye because of the fresh ingredients and the simple and quick cooking process.  This recipe was even more appealing when I found locally grown zucchini on sale at Whole Foods! Like many fruits and veggies, the most nutrients can be gained by leaving the skin on.  However, I had to clean these zucchini up a bit by the time I got around to using them so I ended up with two little naked zucchinis.

Recipe adapted from Mario Batali via Food & Wine Magazine

How I eat it: extra crispy with some freshly squeezed lemon juice on top.

For the first time, I used the disc shredder attachment on a food processor to shred the zucchini and it was so quick and wondrous! It inspired me to use this handy attachment more often — maybe I’ll shred some cheeses for a nice homemade macaroni and cheese..mmm..

                         



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