Comments on: zucchini, ham and ricotta fritters

By: Eliza

Eliza — Sun, 25 Dec 2011 16:51:54 +0000

Amazing! Loved it. We made it with our own shredded zukes from the freezer (squeezed the moisture out) and frozen diced basil. I skipped the ham and added some sauteed onion. This will get made a lot! It is a bit like pancakes though, where the first one doesnt come out great. I would make them as pancake sized next time.

By: Nicole

Nicole — Mon, 04 Jul 2011 02:08:36 +0000

these were great! I substituted mozzarella for the ricotta, and they tasted wonderful. I had a few mishaps in getting the beautiful presentation down, but even as a scramble it was an excellent meal. :)

By: Christine

Christine — Mon, 03 Jan 2011 19:10:35 +0000

We dipped into this old post for our X-mas day breakfast and it was super! As we ate it though, we felt like it almost needed something sweet. Don’t think we’re crazy, but we broke out the strawberry preserves and it was great. That’s because these fritters remind me of a Monte Cristo sandwich in their flavor – a sandwich that is ham turkey and swiss, batter fried and topped with a touch of powdered sugar and some fruit preserves for dipping. Another note – we saved 1/2 the batter in the fridge for another morning and they cooked up well, this time as 3 – 4″ fritters.

By: bernalgirl

bernalgirl — Sun, 10 Oct 2010 16:19:21 +0000

Delicious! These are so light an airy yet perfectly filling. I served them for brunch with an arugula and persimmon salad (as summer turns to fall…) and they were very popular. Thank you!

By: Brooke Percival

Brooke Percival — Fri, 22 Jan 2010 17:55:26 +0000

Oh thank you for finding/posting this! My two year old is on an anti-veggie kick and I was running out of ideas (I’ve hidden them in everything short of his morning cereal!) but he really liked this :0)

By: jenniegirl

jenniegirl — Thu, 17 Dec 2009 17:43:11 +0000

These were pretty good-they needed some salt though-and maybe a bit of a kick!
Served it for supper with sour cream and salsa-made us both happy.

By: Renate

Renate — Sun, 29 Nov 2009 06:51:10 +0000

This recipe made a great tasting fritter! I’m glad I stared browsing back over your older posts. I had to add onions, but otherwise followed the recipe to the letter. Like someone else mentioned, I would call this a frittata as well. The best way I’ve found to make dishes like this is in my Calphalon double frittata pan. It’s like buying two pans in one, and they interlock, so you just flip the whole thing. It stays intact perfectly.

By: Nicole

Nicole — Tue, 26 May 2009 04:52:57 +0000

These were really good, but little dry. I wonder if I cooked it too long? I left them a little longer on the first side because I was having trouble flipping them. Next time I’ll make them smaller (like another reader suggested) and will be heavier on the salt and pepper. But there will be a next time!

By: deb

deb — Sun, 24 May 2009 14:16:37 +0000

Ricotta works quite differently than harder cheeses in recipes -- it adds moisture and texture. But that isn't to say that others won't work. You'll have to play around with the recipe, as I've only made it the way it is shown above. Self rising flour is not the same as all-purpose flour. However, you can make your own self-rising flour at home.

By: Ali

Ali — Sat, 23 May 2009 19:34:49 +0000

Someone asked above “must I use self rising flour? Will good ol’ all purpose suffice?” I’m wondering the same, and didn’t see a response; if substituting all-purpose flour, any suggestions re: amount of baking soda/powder to add?