Comments on: zucchini, ham and ricotta fritters

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?

By: Ali

Ali — Sat, 23 May 2009 19:27:51 +0000

These look really good, but I’m not a fan of ricotta … any suggestions on substituting another cheese for ricotta, maybe grated mozzerella?

By: Gloria

Gloria — Wed, 01 Apr 2009 22:48:52 +0000

Tried these last weekend, mmmmmm delicious! They were so easy to throw together too – this may be a weekend morning favorite now!

By: Celeste

Celeste — Fri, 01 Dec 2006 17:46:26 +0000

I can’t help wondering how this would taste made with potato flour. I would probably not have the guts to flip such a large pancake though, and would end up making lots of smaller ones.

Something tells me this would be good leftover in a lunchbox.

By: M

Fri, 01 Dec 2006 03:02:57 +0000

Now that the month is over, will you please consider a NaBloPoYe(ar)? November was a damn good month for the Smitten Kitchen. Well done!