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The book: The Kitchen Garden Cookbook, edited by Caroline Bretherton
The ingredients: zucchini, ricotta cheese, egg, flour, basil, parsley, dill, Greek yogurt
Why I tried it: Two words – zucchini season. I had a handful of nicely-producing zucchini plants this season, and I wanted the kids to eat as much as possible. I basically alternated between this recipe and a Chinese-style flash-fried zucchini slivers with smashed garlic. Then, in the fall, I made zucchini bread.
Why I love it: Well, it’s fried. There’s no duplicating the crisp texture and can’t-stop-now flavor of a fried food. Plus, the fast cooking preserves the lovely green color of the zucchini shreds. Ricotta boosts the interior moisture, and a dollop of thick, dill-scented yogurt adds an unforgettably smooth dose of tartness.
Caveat: In a fit of health-minded optimism one time, I tried to fry them in 1/4″ of oil instead of 1/2″. No dice–not hot enough to cook through nice and fast; ironically, the fritters absorbed more oil despite there being less of it to go round. You’ll just have to go for the full quotient and say your Hail Marys later.