Makes 3 dozen
3/4 C farmer's cheese or ricotta
1/2 C scallions, chopped (about 3 scallions)
1/4 C basil, chiffonade*
(I had some Thai Basil from the CSA so I used 2 T basil and 2 T Thai Basil to mix it up.
Super yum combo!)
1/4 C flat leaf parsley, chopped
1 C spelt flour
1/2 C Parmigiano Reggiano
3 eggs, lightly beaten
4 C squash, shredded
2 t lemon zest + more for garnish
1 t sea salt
Freshly ground black pepper, to taste
3-4 T extra-virgin olive oil + more as needed
1. In a bowl, add the cheese, scallions, herbs, salt and pepper and combine well. Add the flour in steps, slowly incorporating it into the mixture and follow with the Parmigiano.
2. Add squash and eggs and stir well until thoroughly combined.
3. Heat 2 T of oil in a skillet over medium heat. Using a tablespoon to measure, drop batter into skillet and pan fry for 4-5 minutes before turning over and cooking for another couple of minutes until golden brown. Remove fritters and place on a wire rack over a sheet pan (alternatively, you could line a plate with paper towels, but they may get soggy this way) to cool slightly. Repeat and add oil as needed.
*Chiffonade means to cut/slice into strips or ribbons as opposed to chopping which is more random. Basil lends itself to this cut. I haven't gotten that far on the knife skills page, but I'll get there!