Ricotta & Zucchini Fritters with Green Tomato Salsa
Ricotta has been around for a long time. The Romans and Etruscans made a form of curd cheese obtained from boiled milk, likely ricotta’s antecedent; while the Greek dairy product oxygala, also made from curdled milk, has been described as an ancient, yogurt-like ricotta. In later centuries, the ricotta method shifted and began to use whey, the by-product of sheep’s or cow’s milk cheese-making, which is then heated—hence ricotta’s name (‘re-cooked’ in Italian). Technically classified as a dairy product rather than a cheese, fresh ricotta is an ingredient in many Italian specialties, from cannoli to ravioli. To extend its short shelf-life, Italians have developed various preservation methods—smoked, baked, aged—leading to some extraordinary cheeses, commonly known to us as ricotta forte (‘strong’), ricotta salata (‘salted’ or ‘aged’), and ricotta affumicato (‘smoked’), different versions of which are produced throughout Italy. This recipe calls for plain fresh ricotta.
Ingredients for 8 small fritters
To make the salsa, dice the tomato and add the fresh chilli, finely minced. Add the spice and lime juice and salt to taste. Set aside at room temp while you make the fritters.
Using a box grater, grate the zucchini on the large grate, the shallot on the medium grate and the garlic and lemon zest on the fine grate. Combine these ingredients with all the remaining fritter ingredients except the flour. Then add the flour and mix until just combined. You will have a thick batter. Heat a few inches of your preferred frying oil and when it’s ready drop large spoonfuls of the batter into the oil. Cook on one side until golden brown and then flip the fritters (once only) and fry for another few minutes until the fritters are crispy and golden all over. Transfer to paper and lightly salt. Continue with the remaining batter. Serve with the salsa and a bit of fresh ricotta (optional).
