Zucchini Fritters

A friend informed med that it was "blog-or-die" time (guess the quality of my posts aren't too important to her), and since I'd like to live long enough to finish up school at least, I resort to posting another recipe. Deal with it.

This isn't so much a main dish, more of a side dish... I am working on figuring out how to turn it into a main dish, though, because it's so darn delicious and the ingredients are very flexible.

Start by grating three or so zucchinis. "Or so" will be used a lot in this post. Deal with that, too.

Add a handful or so of cilantro and 2 cloves of verrryyy thinly sliced garlic.

Add about 3/4 - 1 c. riccotta cheese. And some leftover shaved parmesan. And if you don't have any of that, buy some, make my ravioli, and then used the leftover cheese. Easy as pie.

Add the peel of one lemon. Certain members of my family (ahem) weren't too crazy about the lemon in these, but I thought it was amazing. So it probably is.

Add two eggs.

Salt and pepper to taste.

Add 3/4 c. flour and stir until just mixed. This is really hard for me to do. It's like my hand starts stirring and it just can't stop. But you can do it, you can stop! Just. Say. NO!

Heat 1/4 in or so of olive oil in a nonstick skillet until it is glistening/shimmering/shiny... whatever they call it.

Add mounds of the zucchini mixture to the hot skillet, spreading out into 3 inch or so fritters.

Fry them over medium/high heat until they are turning brown and crisp, about 3-4 minutes, turning over once.

Drain on a baking sheet lined with paper towels.

Squeeze a little lemon on them, or serve with a wedge of lemon. They're also really good with ranch dressing to dip them into. Serve while hot.

Die of wonderfulness and eat the entire pan before anyone else can steal one. Swat the hand of anyone who walks by with outstretched arms and shoot the evil eye at anyone being critical of your actions.