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含まれるもの
材料
道具
- Box grater代わりに使えるもの： Food processor with coarse-grating attachment
- Colander代わりに使えるもの： Fine-mesh sieve
- Clean kitchen towel代わりに使えるもの： Several layers of cheesecloth or heavy-duty paper towel
- Large mixing bowl代わりに使えるもの： Any deep bowl large enough to fold the batter
- Large nonstick skillet代わりに使えるもの： Well-seasoned cast-iron skillet
- Flexible spatula代わりに使えるもの： Thin fish spatula
- Instant-read thermometer代わりに使えるもの： Use the batter-sizzle test; target oil temperature is approximately 175 C
★ = 必須
作り方
Coarsely grate Zucchini. Transfer it to a colander, toss with half of Fine sea salt, and let it stand over a bowl.
✓ チェックポイント： The zucchini is evenly grated and lightly coated with salt.💡 シェフのコツ： Use the large holes of a box grater so the zucchini retains enough texture after frying.Press Zucchini firmly with the back of a spoon, then squeeze it in a clean kitchen towel in several batches until very little liquid remains.
✓ チェックポイント： The squeezed zucchini feels loose and fluffy rather than wet, and no liquid drips when pressed.💡 シェフのコツ： This is the most important technique for crisp fritters. Excess water makes the batter spread and steam.In a mixing bowl, whisk Whole-milk ricotta and Large egg until smooth. Fold in All-purpose flour, Finely grated Parmesan, Scallion, Garlic clove, Fresh basil leaves, the remaining Fine sea salt, Freshly ground black pepper, and the zest from Lemon. Fold in the squeezed Zucchini just until evenly combined.
✓ チェックポイント： The mixture is thick enough to mound on a spoon and holds its shape for several seconds.💡 シェフのコツ： Do not overmix. If the batter is loose, add 1 tablespoon more flour at a time; if it is stiff, add 1 tablespoon ricotta.Heat Extra-virgin olive oil in a large skillet over medium heat until it shimmers. Test with a tiny drop of batter; it should sizzle immediately without browning too fast.
✓ チェックポイント： The oil is shimmering, and a small batter sample sizzles steadily with fine bubbles around its edges.💡 シェフのコツ： Keep the heat at medium. Oil that is too hot darkens the outside before the center cooks; oil that is too cool produces greasy fritters.Scoop the batter into the skillet in 2-tablespoon portions, leaving space between each fritter. Flatten each portion to about 1 cm thick. Fry until the underside is deep golden and the edges look set, then turn carefully and fry the second side.
✓ チェックポイント： Each fritter is crisp and golden on both sides, with a tender center that feels set when gently pressed.💡 シェフのコツ： Fry in batches without crowding the pan. Add a little more Extra-virgin olive oil between batches if the skillet looks dry.Transfer the fritters to the lined plate and season lightly with a pinch of Fine sea salt while hot. Serve immediately with wedges from Lemon.
✓ チェックポイント： The fritters remain crisp at the edges and the lemon aroma is fresh and bright.💡 シェフのコツ： Serve in a single layer so steam does not soften the crust.
栄養成分
（1人分あたり）
保存方法
冷蔵： 3 日
冷凍： 2 か月
Cool completely, then refrigerate in a sealed container with parchment between layers. Freeze in a single layer before transferring to a freezer-safe container.
温め直し： Reheat from refrigerated in a 200 C oven or air fryer for 6 to 8 minutes, turning once. Reheat frozen fritters for 12 to 15 minutes. Avoid microwaving, which softens the crust.
アレンジ
- Spicy Calabrian Fritters: Add 1 teaspoon Calabrian chile paste or 0.5 teaspoon red pepper flakes to the batter, and replace half of the basil with chopped parsley.
- Mediterranean Herb Fritters: Replace the basil with 2 tablespoons chopped dill and parsley, add 1 teaspoon dried oregano, and serve with a spoonful of Greek yogurt and cucumber.
- Gluten-Free Zucchini Ricotta Fritters: Replace the all-purpose flour with an equal weight of rice flour or a gluten-free all-purpose flour blend. Add 0.25 teaspoon xanthan gum only if the blend does not already contain it.