Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers

Seriously, who does not love meatballs? Meatballs on sandwiches, meatballs with pasta, meatballs in soup, meatballs on top of macaroni and cheese, meatballs on a pizza, cocktail meatballs, Swedish meatballs, a meatball bahn mi, or meatballs all by themselves. Okay, well maybe those, who for a myriad of personal or health reasons, no longer subscribe to a carnivorous way of life. However, for those of us who continue to indulge ourselves in those little round, juicy, tender bites of comfort food deliciousness, these Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers definitely need to put on the meatball rotation. Why? Well because it would almost be a crime not to experience them.

Depending on your early life influences, the advice given by the food writers or chefs you have put on your own silver plater, the recipe you are making, or simply your taste preferences, you will fry, roast/bake, and/or braise your meatballs. There are some rather loyal and overly passionate professional and home cooks out there who swear (although not literally use four letter words) to advocate for the single, one right way to cook meatballs. I happen to know a couple of them. Then there are those of like me, who at the moment, don't seem to have a foot in one particular meatball cooking camp. We are apt to sing the praises of all of them, until such time we feel compelled to choose only one. Spoiler Alert: These meatballs are fried. There are only so many food battles one can fight. And the last time I checked I believe I had exceeded my quota. 

Immediately upon seeing chef Seamus Mullen's recipe for Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers in the April (2015) issue of Bon Appetit, I knew it was one of those 'absolutely, definitely, must make' dishes. Actually I was salivating at the thought of the taste of these meatballs. Shame on me for procrastinating several months before making it. Looking back, there were several occasions where these meatballs, along with some homemade hummus and grilled Naan, would have made for the perfect 'little' meal or 'appetizers'. But the kicking myself doesn't end there. Had I made this recipe when I first saw it, I would have bought and planted more herbs this summer (oh, how spoiled I was in the east coast farmhouse). 

This recipe looks complicated and time consuming. It really isn't (although degree of difficulty lends itself to various interpretations). However, there are quite a few spices in both the meatballs and the sauce which some of you may find a little off-putting (please try to get over that feeling). However, if you have a well stocked spice drawer, are a big fan and maker of Yotam Ottolenghi's recipes, or make lamb somewhat frequently, you will not be deterred by the number of spices and herbs going into the making of these meatballs. You might even be saying 'the more the merrier'! 

Time for a bit of a digression and true confession. More often than I sometimes like to admit (at least publicly), there are ingredients I have never used before, making me a little clueless as to where to find them in the grocery store. So if you are someone (like me) who has never cooked with pasilla chiles before, don't look for them in the produce section (like I did). They are actually dried chiles and most likely found in one of the ethnic food aisles of your grocery store. 

Removing the seeds from the dried pasilla chiles reduces the amount of 'heat' in the sauce. So if when you saw the word chile in the recipe you immediately thought 'hot', you would have guessed wrong. The better description of them is 'robustly flavored'. The Bon Appetit recipe called for the use of red pepper flakes, however, I used Aleppo pepper instead as it somewhat milder in flavor and heat. But if you like spicy hot, feel free to use the red pepper flakes. I don't have a spice grinder or use my coffee grinder for grinding herbs. Instead I use a small food processor which so far has worked well.

In addition to dried spices, the meatballs are made with three different fresh herbs (parsley, oregano and sage) and topped with another (mint). 

The meatball mixture comes together easily in a food processor. 

For uniform sized meatballs I like using an ice cream scoop. This recipe yields approximately 24-26 1 1/2 inch in diameter meatballs. For a gathering 5 or 6 people (where you were making this and one other appetizer) a single batch of the meatballs and sauce should be plenty (unless of course they come to your house and are 'hangry'). More than likely though, there will be not be any leftovers. 

If you have a cast iron skillet, use it to fry up these meatballs. If you don't use the heaviest bottom fry pan that you have. In the 5 to 8 minutes it takes to cook the meatballs, you want to make sure they are cooked through and have a nice crust (not burnt) crust to them. It took only two Tablespoons of extra-virgin olive oil to fry up all of these meatballs.

Once cooked, the meatballs are transferred to a baking sheet lined with paper towels in order to allow them to drain. 

The drained meatballs are then mixed in with the chile-cumin sauce. As delicious as these meatballs are all by themselves, they are transformed when coated in the sauce. Note: If by chance you make a double batch of the meatballs and sauce and have some leftover, they do reheat up nicely in a very low oven or in the microwave.

English cucumbers mixed with some lemon zest, freshly squeezed lemon juice, sherry vinegar, extra-virgin olive oil, kosher salt and pepper are the perfect compliment to the meatballs. The crisp slightly acidic cucumbers, the creaminess of the yogurt, and the deeply flavored meatballs make for the ultimate meatball eating experience.

This is definitely what I would call one of those 'impressive' dishes. The kind of dish that makes any of us home cooks look like professional chefs, yet it doesn't require years of culinary training or expertise to be able to make. These are after all just meatballs. Only these Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers are the kind most likely to leave an impression on your palate, the kind of impression you are not likely to forget, and more than likely want to experience again and again and again. Yet if by chance you subscribe to the notion of all good things in 'moderation' (aka an incomprehensible, deprivation-like form self-control), these meatballs will have you rethinking it. These are one of those 'Life is short' reminders we all need every once in a while.

Recipe
Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers (slight adaptation to Bon Appetit's Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers April 2015 recipe)
Makes approximately 24-26 meatballs.

Ingredients
Chile Sauce
3 dried pasilla chiles, seeds removed, chopped
1 1/2 teaspoons Aleppo pepper (or can use crushed red pepper flakes)
1 Tablespoon cumin seeds
1/4 cup sherry vinegar (or red wine vinegar)
1 Tablespoon sweet smoked paprika
1 garlic clove, chopped
1/2 cup extra-virgin olive oil
kosher salt

Meatballs
1/4 cup onion, minced
7-8 garlic cloves, chopped
1 Tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon fresh sage, chopped
3/4 teaspoon fennel seeds
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1 Tablespoon kosher salt
1 large egg
1 1/4 pounds ground lamb
1 Tablespoon all-purpose flour
2 Tablespoons extra-virgin olive oil

Cucumber Mixture and Assembly
1 English cucumber, thinly sliced
1/2 teaspoon lemon zest
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons sherry vinegar (or red wine vinegar)
2 Tablespoons extra-virgin olive oil
fresh ground pepper
1/2 cup plain cow's or sheep's whole milk yogurt (recommend Fage) or Labna
1/4 cup fresh mint, chopped
Aleppo pepper (or crushed red pepper) for serving

Directions
Chile-Cumin Sauce
I. In a small skillet, toast chopped chiles, aleppo pepper (or red pepper flakes) and cumin seeds over medium heat. Toss occasionally until fragrant and cumin seeds are golden (approximately 3 minutes). Remove from heat and allow to cool.
2. In either a mini-food processor or spice mill, process spice mixture until finely ground. Transfer to a small food processor.

3. To the spice mixture, add the sherry vinegar, smoked sweet paprika and garlic. Blend until smooth.
4. With motor running, slowly add in extra virgin olive oil until combined. Transfer to a bowl and season to taste with salt.
5. Cover sauce whether or not serving immediately. If not, place chile sauce in the refrigerator. It can be made several hours or up to 2 days ahead. When serving, heat sauce slightly to take the chill off.

Meatballs
1. In a large food processor, pulse onion, garlic, parsley, oregano, sage, fennel seeds, coriander, cumin and 1 Tablespoon of kosher salt until finely chopped.
2. Add ground lamb, egg and flour. Pulse until combined.
3. Form lamb mixture into 1 1/2" balls.
4. In a large skillet (preferably a cast iron skillet), heat 2 Tablespoons of extra-virgin olive oil over medium-high heat. 
5. Working in 2 batches, cook meatballs, turning occasionally, until browned and cooked through on all sides (about 5-8 minutes). Transfer cooked meatballs to a sheet pan lined with paper towels to drain. Note: If needed can add 1 additional tablespoon of olive oil to pan, however, I found it wasn't necessary.
6. Transfer meatballs to a medium-sized bowl and add chile sauce. Toss to coat.

Cucumber Mixture and Assembly
1. In a medium sized bowl, toss cucumbers with lemon zest, freshly squeezed lemon juice, sherry vinegar and 2 Tablespoons extra-virgin olive oil. Season with kosher salt and pepper.
2. For individual servings, spoon some of the yogurt sauce on the plate/bowl, top with 4-5 meatballs, add 7-8 slices of cucumber, sprinkle lightly with chopped mint and aleppo pepper flakes. Serve immediately.
3. For buffet serving, spread yogurt on bottom on platter, arrange meatballs, add cucumber slices, sprinkle lightly with chopped mint and aleppo pepper flakes. Serve immediately.
Notes: (1) Meatballs are delicious warm or at room temperature, (2) If yogurt is too thick to spread, mix in some freshly squeezed lemon juice so it has a creamier texture, (3) If making for a large gathering, make a double batch and (4) If you serve with some Grilled Naan and homemade hummus, well you don't just have a full meal, you have the makings of a party.

Random photos of bridges.

Hazelnut English Chocolate Crisps

"Fantasy is a necessary ingredient in living, it's a way of looking at life through the wrong end of the telescope." (Dr. Seuss) In the childhood of my dreams I would come home from a long day of and even longer walk from school to find a June Cleaver clone standing with a plate of freshly made cookies. Warm out of the oven would be nice, but this fantasy isn't that fussy. It doesn't matter what kind of cookies they were, although they absolutely needed to contain some chocolate. Milk, dark, or white chocolate, it doesn't matter. However, as my cookie preferences have shifted over the years, there have been some revisions to this childhood school day fantasy. In its' current iteration Ina Garten has taken on the role of June Cleaver and the cookies...well they are still homemade with chocolate in them, but now they also contain some kind of nut. Walnuts, pecans, pistachios, almonds, macadamia nuts, hazelnuts, it really doesn't matter. Because one of the nice things about indulging yourself in a fantasy, without risking being perceived as someone who has completely lost touch with reality or worse yet, confuses reality with the fantasy, is being able to make changes to it as your life experiences change.

Whenever I see a recipe for a 'no-bake' cookie or bar (Rice Krispie Treats exempted), I am a little hesitant to try it. From some reason when I see 'no bake' I hear 'instant', as in 'instant pudding', 'instant potatoes' and all of those other 'instant' foods that really don't compare to their 'real' counterparts (with a few exceptions). For months now I have been fighting the urge to make a 'no-bake' cookie recipe published in Food and Wine sometime last year. But then I saw Ina Garten make a similar version of this cookie from her Make it Ahead cookbook and well, if it was good enough for Ina to make, how could it not be good? No let me take that back. How could it not be great? As an Ina seal of approval in 2015 might possibly be a more highly coveted endorsement than the Good Housekeeping seal of approval created more than a century ago.

After comparing the two recipes, I thought I would try my hand at creating a hybrid of the two while adding my own spin to it by combining my love of both chocolate and nuts into a single cookie. 

If making a 'no bake' cookie wasn't enough of a significant departure from my cookie baking preferences, then making one using corn flakes would make anyone question whether or not I had truly lost my mind. 'Breathe', I kept telling myself, 'If making cookies using cornflakes is good enough for Ina, it is good enough for you can too'. 

There are two kinds of nuts in this cookie: hazelnuts and pistachios. Roasting the hazelnuts further deepens the chocolate nuttiness taste to them as well as aids in removing their bitter tasting skins. There are also two kinds of chocolate: milk and dark. Use good quality chocolate, the kind you would use for candy-making, the kind that after melted it hardens to a beautiful sheen (in other words, the chocolate chips you use for baking don't necessarily lend themselves to having this cookie set up and look beautiful).

The cornflakes, dried fruits, salt and chopped nuts are mixed together in a large bowl. The melted chocolate is poured over the mixture and gently folded until everything is coated in chocolate. 

For more bite-sized Hazelnut English Chocolate Crisps use either a tablespoon or an small ice cream scoop and place on a parchment paper lined baking sheet. For larger crisps use two tablespoons and mound them onto the baking sheet.

Allow the crisps to come to room temperature and completely cool until you can easily remove them from the parchment paper before serving.

Waiting for them to harden may be the hardest part of this recipe.

Just like the size you make these crisps does not matter, the dried fruits you use does not matter as well (although I don't think dried apricots would be a good choice). Whether you choose to use a combination of golden raisins, cranberries, dried blueberries, and currants or simply choose one of them (hint: go with cranberries as a first option), these crisps are bound to be delicious. They are crunchy, salty, chocolately, nutty, and a little bit sweet. In other words, they are a cookie having the ability to satisfy almost every possible cookie fantasy. Honestly, as active as imagination operating in my head on  a regular basis, I wasn't even close to predicting how good, um, I mean great, these would be. Nor did I think they would be slightly addictive. And depending on your opinion of a cookie with the ability to become an obsession, this could be the only their only flaw.

The start of the new school year is just around the corner. For those of you with children, these Hazelnut English Chocolate Crisps might turn you into the parent of their fantasies (that is, if you are not that already). But don't let me mislead you into thinking these cookies are for children only. Make them for your partner and well, who knows what fantasies you will fill for them. Or better yet, what fantasy they will turn into a reality for you.

Recipe

Hazelnut English Chocolate Crisps (inspiration from Ina Garten's English Chocolate Crisps from the Make it Ahead Cookbook and Nicolas Berger's Milk Chocolate, Nut and Raisin Clusters shared in Food and Wine, February 2014)

Ingredients

2 3/4 cups corn flakes (recommend Kellogg's)

1/2 cup hazelnuts, toasted and chopped

1/4 cup pistachios, chopped

1/2 cup mixed dried fruit (raisins, cranberries, blueberries) or golden raisins or dried cranberries

1/4 cup currants (optional, but they add good flavor)

1/2 teaspoon kosher salt

7 3/4 ounces milk chocolate

5 3/4 ounces dark chocolate

Directions

1. Preheat oven to 375 degrees (F). Place hazelnuts on a small pan and place in oven for 7-8 minutes. Allow to cool. Rub hazelnuts in a kitchen towel to remove skins. Coarsely chop.

2. In a large bowl combine cornflakes, chopped hazelnuts, pistachios, dried fruit, currants, and kosher salt. Set aside.

3. Melt chocolate in either the microwave or over a double boiler. Note: If using microwave method, combine 3/4 of the chocolate and microwave at medium-high power in 30 second bursts, stirring in between, until melted (approximately 2-3 minutes). Stir in remaining chocolate until smooth.

4. Pour melted chocolate over the hazelnut/cornflake mixture. Using a spatula, gently fold until chocolate evenly coats cornflakes, dried fruit and nuts.

5. On a parchment paper lined baking sheet, scoop heaping tablespoons of the mixture.

6. Allow the crisps to cool completely. Peel firmed up crisps from the parchment paper and serve. Store crisps in a sealed container at room temperature.
Notes: (1) If you want them to be nut free, increase the amount of cornflakes to 3 cups. (2) You can replaced the combination of dried fruits, with a single dried fruit option. Dried cranberries and/or golden raisins would be two great options. 

Vanilla Sponge Cake w/ Lemon Curd and Raspberries, Buttercream Frosting & Sprinkles

"Fairy tales had been her first experience of the magical universe, and more than once she had wondered why people ended up distancing themselves from that world, knowing the immense joy that childhood had brought to their lives." (Paulo Coelho) Almost immediately upon seeing a cake completely covered in sprinkles, it feels as if you have been transported back to those wide-eyed wonder days of your childhood. In that moment, all of the feelings associated with the happiest days of your youth come flooding back. It's not like you have gone through life without ever seeing a decorated cake before. Yet for some reason this cake is unlike any other. And this is all before you take your first bite. Not surprisingly, you don't even care what the flavor of the cake or the filling might be. Because never could you have anticipated a cake with sprinkles would have such magical, time-traveling qualities. 

Ever since watching the first season of the Great British Bake Off, I have wanted to make a sponge cake. Considering it is quite possibly one of the most versatile cakes ever created, I wondered how it was that this cake never worked its way into my baking life. The only possible explanation is my obsession with chocolate blinded me to the deliciousness of a buttery sponge cake. The blinders are now off.

Walk in any bakery and you will see the cupcakes and cakes decorated in sprinkles are often some of the most expensive. Is it because of the cost of the sprinkles? Probably not. Is it the time and labor that goes into the making a sprinkle cake? Maybe, but probably not. Could it be that a cake with sprinkles has the added psychological affect of making one feel heart racing joy? Well if you believe the ability to give someone a moment of happiness is one of the most priceless gifts you can give, well that just may be the most plausible reason. You might not remember the presents you received growing up, but you are not likely to ever forget your happiest memorable moments.

There is no shortage of lists identifying the essential dishes everyone should be able to cook, master, and commit to memory. Making some of these lists is the classic Victoria Sponge Cake. Named in honor of Queen Victoria this is a cake where the weight of the eggs (in their shells) determine the amounts of caster sugar, all-purpose flour, and unsalted butter. Some vanilla and baking powder round out the ingredients in this relatively simple to make cake. If there was ever a reason to justify the purchase of a good scale, this sponge cake would be one of them.

There is enough batter in this recipe to fill two 6 inch cake rounds (buttered, floured and lined with parchment paper). And using a scale helps to ensure there are equal amounts of batter in each pan.

The cakes are baked in a 356 degree (F) oven. No that isn't a typo. It is 356 degrees (F). The conversion from Celcius to Fahrenheit can make baking a little challenging for those of us without digital ovens. Baking time ranges from 25 to 30 minutes or until the cakes are lightly golden and a skewer inserted into the middle comes out clean. The cakes remain in the pans for five minutes before they are unmolded and transferred to a rack to cool completely.

Traditionally sponge cakes are filled with jam. But I couldn't let all of the lemons I had in the refrigerator go to waste, so I made some lemon curd. Homemade lemon curd and fresh raspberries were used to fill this cake, however, the filling possibilities are almost endless. In its' simplest presentation, this sponge cake can be filled with fresh fruit and lightly sweetened whipped cream. 

You will make the frosting of the cake easier on yourself if you pipe a circle of icing on the bottom layer of the cake before you spread on your filling. Trust me on this.

A classic sponge cake just begs to be frosted with a homemade buttercream icing. For a whiter icing, use a clear imitation vanilla extract versus the pure madagascar bourbon vanilla extract used in for the cake. However, since this cake was being completely covered in sprinkles I used the real versus the imitation vanilla.

The recipe for the icing yields enough for a thin layer of frosting on the sides of the cake and a slightly more generous layer for the top of the cake. More than enough for the sprinkles to adhere to the frosting. However, next time I will consider doubling the frosting recipe (or at least make a single and half batch) just because I happen to like alot of icing on a cake. 

No matter how careful I tried to be, I still ended up with a few sprinkles on the floor. I thought by putting pieces of aluminum foil under the cake platter the mess I was making in the kitchen would be kept to a minimum. Without the foil, I might have had more sprinkles on the floor than on the cake. The Cake Blog also has a good tutorial on their approach to decorating a cake with sprinkles. Theirs doesn't look as messy.

You don't need an occasion to make this cake. But it makes for a perfect birthday cake. Especially for those double digit birthdays leaving you wonder where has the time gone and wishing it would just slow down.

It might be hard to resist having only a single piece of this light, airy, buttery, classic cake even if its' one iced with homemade buttercream frosting and covered in colorful sprinkles. There is something rather magical about this Vanilla Sponge Cake w/ Lemon Curd and Raspberries, Buttercream Frosting & Sprinkles. You can't help but believe that any wish made on it will come true. Unless of course you were someone who never believed in fairy tales.

Recipe
Vanilla Sponge Cake w/ Lemon Curd and Raspberries, Buttercream Frosting & Sprinkles (cake recipe inspired by The Little Library Cafe's Victoria Sponge Cake; vanilla icing recipe inspired by Molly Yeh's vanilla icing recipe)

Serves 8-10

Ingredients
Vanilla Sponge Cake
3 large eggs, room temperature (weighed in shells)
Unsalted butter, all-purpose flour, and caster sugar (or superfine sugar) each in amounts equal to the weight of the eggs
1 teaspoon vanilla
2 1/2 teaspoons baking powder

Vanilla Icing
1 cup unsalted butter, room temperature
1 1/3 cups confectionary sugar, sifted
2 teaspoons pure vanilla extract (or use clear imitation vanilla for a whiter frosting)
pinch of sea salt

Store bought or Homemade lemon curd 
Half pint of fresh raspberries
8 - 9 ounces of Sprinkles

Directions
Vanilla Sponge Cake
1. Preheat oven to 356 degrees (F). Butter and flour two 6 inch cake pans. Line bottom of pans with parchment paper and set aside.
2. Weigh eggs in their shells. Use this weight amount and measure out the unsalted butter, all-purpose flour, and caster (or superfine) sugar. Note: All four ingredients will have the same weight measures.
3. Sift all purpose flour and baking powder, three times. Set aside.
4. In a standing mixer fitted with a paddle attachment, beat butter and caster sugar until pale yellow and creamy (approximately 4 minutes).
5. Add eggs in one at a time, beating until fully incorporated.
6. Add vanilla and mix in.
7. Add flour mixture and mix gently using a spatula until flour is fully incorporated.
8. Divide the batter evenly between the prepared baking pans.
9. Bake 25-30 minutes, or until top is lightly golden and a cake tester inserted in the center of the cake comes out clean.
10. Remove baked cakes from oven. Allow to sit in pan for 5 minutes. Remove and transfer to a cooling rack. Allow cakes to cool completely before assembling.

Vanilla Icing
1. In a standing mixer fitted with a whisk attachment, mix all frosting ingredients together until smooth and creamy.

Cake Assembly
1. Place on the cake layers (top side down) on a platter or cake stand.
2. Using a pastry bag, pipe a ring of icing around top edge of one of the cake layers. Spoon in and/or pipe on the lemon curd inside the icing circle. Layer raspberries.
3. Top with the second layer (top side up).
4. Spread and smooth icing on sides and top of cake. 
5. Pour sprinkles on top of cake, spread carefully with your hand. Gently press sprinkles into sides of cake. Before adding sprinkles to the cake, place the cake stand on top of sheets of aluminum foil to catch sprinkles. 

Notes: Cake can be filled with your favorite filling or icing only. If using icing only, double the icing recipe ingredients. Keep iced cake in the refrigerator, remove 30 minutes before serving. 

 Lighthouses in Cape Elizabeth, Maine and Aquinnah, Massachusetts (Martha's Vineyard)

Zucchini Ricotta Fritters

Over the course of the next few weeks, there will be an over abundance of zucchini ready for harvesting in gardens and available for sale at farmer's markets. While there may be no scientific evidence to prove otherwise, there will be more loaves of zucchini bread baked during the months of August and September than there will be enough room in every freezer to store them. We will collectively be on zucchini bread overload, weary of anyone we know having a bumper crop of zucchini growing in their gardens and convinced their bread recipe would win the blue ribbon at every county fair within two hundred miles. Secretly we hope after receiving a third loaf of zucchini bread, the next gift of zucchini is simply in its' freshly harvested form. Not just so we can out do the zucchini bread bakers by making an infinite number of jars of zucchini pickles, but so we can use them to make a cold refreshing zucchini crudi or fry up a batch of zucchini ricotta fritters. 

If you have been a big fan of potato pancakes or latkes (and really, who isn't?), it is quite possible you will switch your allegiance to zucchini ricotta fritters, temporarily during the late summer months, if not permanently. Not only because the fritters are much easier to make (along with no worries about discoloration), they are layered with flavor. From the scallions, to the garlic, to the lemon zest, to the fresh ricotta, and of course, to the zucchini, you will be indulging your taste buds to the point of spoiling them rotten. 

Before the zucchini from your garden or sold at the farmer's markets become baseball bat size, harvest or buy them while they are still growing, while they are their most flavorful and while they have the best skin to flesh ratios. 

If possible, use a combination of the dark green, light green and/or yellow zucchini. While they all taste exactly the same, their grated skins make for a more colorful fritter.

As allowing the grated zucchini to drain when making zucchini bread is important, it is almost critical in the making of these fritters. By reducing some of the moisture in the zucchini, the fritter will be crispier when fried. And no one wants to eat a soggy fritter. 

If you can find fresh sheep's milk ricotta, buy it. But if you can't, any high quality fresh ricotta (the one you find in the deli counter) will do. And if by chance you are so inclined to make your own fresh ricotta (on the day of making these fritters I wasn't so inclined), go for it. 

After all of the ingredients are mixed together, extra-virgin olive oil is heated in the skillet until it is shimmering. At that point, it is a perfect temperature for sautéing and frying. You know your oil is at the shimmering point when it is nice and hot, but not yet smoking. When the oil forms 'tines' like those on a wine glass. It may even have an iridescent color to it. When it reaches this point, your reduce the likelihood of your food sticking to the bottom of the pan or worse, soaking up all of the oil. 

The sautéing and/or frying time on the fritters will range slightly depending on how large you make them. For fritters made with approximately two tablespoons of the batter, the total cooking time will range between 3 to 4 minutes. Both sides of the fritter should be cooked until they are a beautiful golden brown. The cooked fritters are transferred to a baking sheet or platter lined with a paper towel to allow some of the moisture from the oil to be absorbed.

Once all of the fritters have been made, they are transferred to a platter for serving. The fritters can be cooked at least two hours ahead of serving, left out at room temperature, and reheated on a baking sheet in a 325 degree preheated oven. During the reheating process the fritters will re-crisp.

These fritters can simply be serve with lemon wedges, but for added flavor serve with labna, sour cream, or a yogurt/lemon juice mixture. Labna is a Middle Eastern soft and tangy cows milk yogurt cheese, one creamier, tangier and thicker than yogurt. It is incredibly delicious all on its' own, without the addition of any olive oil, lemon juice, or fresh herbs. Honestly, I think I liked it more than sour cream.

Pick or pick up some zucchini this weekend. Invite over family or friends and make a platter of these zucchini ricotta fritters. They are bound to turn the most non-effusive of your friends into people you barely recognize. Those that claim they are not big fans of any food sautéed in extra-virgin olive oil, well they will be eating their words after taking a bite of these fritters. And oh, the self-professed 'sorry but I don't like zucchini' people, they will have a religious conversion experience. 

Recipe
Zucchini Ricotta Fritters (inspired by Mario Batali's Zucchini-Ricotta Fritters recipe shared in Food and Wine, August 2011)

Ingredients
2-3 zucchini (about 14-16 ounces), coarsely grated (if possible, choose a combination of dark green, light green and/or yellow skinned zucchini)
2 large garlic cloves, minced
3-4 scallions, green and white parts, thinly sliced
1/2 cup fresh ricotta cheese, homemade or store bought
2 large eggs, room temperature
2 teaspoons finely grated lemon zest
1 teaspoon kosher salt
1 teaspoon black pepper
3/4 cup all-purpose flour
1/8 teaspoon baking powder
extra-virgin olive oil
sea salt for finishing
Lemon wedges
Labna, yogurt/lemon juice mixture and/or sour cream

Directions
1. Line a baking sheet with paper towels. Spread coarsely grated zucchini. Allow zucchini to drain for approximately 30 minutes. Roll up paper towel, squeezing out any additional liquid. 
2. In a large bowl, combine garlic, scallions, lemon zest, eggs, ricotta, salt, pepper, and grated/drained zucchini.
3. Mix in flour and baking soda, stirring until flour is fully incorporated.
4. Line a large platter or baking sheet with paper towels. Set aside.
5. In a large skillet, heat 1/4 inch of olive oil until shimmering.
6. Working in batches, add 2 Tablespoon mounds of the zucchini batter into the hot oil. Fry over medium-high heat, turning once until browned and crisp on both sides. Approximately 3-4 minutes of cooking time. Placed cooked fritters on prepared baking sheet to allow fritters to drain. 
7. Transfer fritters to a platter, sprinkle with sea salt. Serve immediately with lemon wedges, labna (Middle Easter yoghurt), yogurt/lemon juice mixture (1 cup plain yogurt and 1 Tablespoons lemon juice mixed together) and/or sour cream.
Note: The fritters can be kept at room temperature for up to 2 hours. In a preheated 325 degree (F) oven, recrisp the fritters before serving.

An August sunset in Wheaton, Illinois.