Ham, Zucchini, and Ricotta Fritters

These fritters are summer easy – mix up the batter ahead of time, they cook in a flash. You can add another recipe to your “What am I gonna do with all of this zucchini?” dilemma. Problem solved! I like to serve these fritters with a tomato – basil chickpea salad, or sliced Jersey tomatoes sprinkled with a bit of kosher salt and some fresh basil. Leftovers reheat nicely for lunch the next day!

• 1 1/2 tablespoons butter, melted
• 1/3 cup milk
• 1/2 cup ricotta cheese
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 cup all-purpose flour
• 1/4 cup chopped basil leaves
• About 3 ounces ham, cut into strips
• 1/2 a small zucchini cut into matchsticks
• Vegetable or olive oil, for frying

1. Melt the butter in a large bowl, add milk, ricotta, and eggs, whisk until smooth. Add baking powder, salt, and pepper.
2. Using a spoon, stir in flour, then add basil, ham, and zucchini.
3. Heat a large skillet over medium high heat, add a few tablespoons of oil. Turn heat down to medium low, and add 1/3 of a cup of batter into the skillet. (Depending on the size of your skillet, make 2 – 3 fritters at a time.) Cook 4 to 5 minutes, flip, and cook 4 more minutes on the other side, repeat with more oil and remaining batter. Transfer to a baking sheet.
4. Preheat oven to 350º. Put the fritters in the oven for 5 to 10 minutes, since the batter is so thick, you want to make sure they’re cooked through. Makes 6.