No work today really since it is Saturday, but it took a while to get to the kitchen to make the breakfast. So actually there was no work done before eating :)!
One of the many reasons to love the weekends - having all the time in the world to contemplate how to please one's taste buds while sipping coffee. Most of the time when thinking of the breakfast food, eggs are among my number one choices, yet this time it was just one of the ingredients. Earlier this week, flipping through Mario Batali's book, I came across the zucchini - ricotta fritters and marked the recipe on my weekend "to cook" list :). To be interpreted...
Overall prep and cook time - around 20 minutes.
Enough to feed 3-4 people or 2 very hungry ones:
* 2 medium zucchinis
* 250 g ricotta (8.8 oz)
* 2 eggs
* 2 garlic cloves
* Grated lemon zest (1 lemon)
* 4 tablespoons all purpose flour
* 4-6 tablespoons heavy cream
* a dash of soy sauce
* salt and pepper
* olive oil
Grate the zucchini, chop the garlic, grate the lemon zest. In a bowl mix the grated zucchini with the garlic, half of the lemon zest, 2 eggs, ricotta, add salt and fresh ground pepper to taste. Mix in the flour until incorporated.
In a large pan, heat the oil and working in batches form 2 tablespoon "cakes" on the pan. Cook over moderate heat and flip only once, when you see the edges getting brown and crispy.
Line a plate with paper towels and set the fritters over them once done to get all excess oil out. Mario suggests using quite a lot of oil. Since I was using a non stick pan, I heated up less oil and got the fritters out before they turned crisp. They did turn out more like puffed pancakes.
For my taste, the fritters required something creamy to go with. In a small bowl I mixed the heavy cream with a dash of soy sauce, add some fresh ground pepper.
Serve warm with the sauce and sprinkle some of the remaining lemon zest.
This is as good for lunch or even very light dinner, paired with a light white wine (I would go for Sauvignon Blanc with it).
Bon appetit!
