Zucchini & Goat Cheese Fritters

Zucchini & Goat Cheese Fritters


2 medium zucchini (about 7 ounces each), coarsely shredded
2 garlic cloves, finely grated on a microplane
6 large scallions, sliced medium-thick
2/3 cup goat-milk ricotta or other goat cheese
2 large eggs
Zest of one lemon
Kosher salt and freshly ground pepper
One bunch basil, coarse chiffonade
¼ cup all-purpose flour
Extra-virgin olive oil
Lemon wedges





In a large bowl, combine the zucchini and scallions with the flour and stir to coat. Add the garlic, goat cheese, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well to combine.


Line a large baking sheet with paper towels. In a 12- to 14-inch sauté pan, heat ¼ inch of olive oil over medium heat until almost smoking.
Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil. Do not pat down. Cook until golden brown, about 2 minutes per side.


Drain the fritters on the paper towels and serve right away, with lemon wedges and a small dish of olive oil.


See the recipe

Batali Cooks 4

Zucchini & Goat Cheese Fritters

In this episode of Batali Cooks 4, Mario gets his inspiration from Monica Harris of Frederickson, WA. Her favorites are: ZUCCHINI, SCALLIONS, GOAT CHEESE & BASIL.

Click here for the recipe!

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