Zucchini-Ricotta Fritters

The most recent (August 2011) issue of the Food & Wine magazine features a seemingly easy and healthy recipe to make zucchini-ricotta fritters. Zucchini is in season so I thought I'd give it a try. The only ingredient that I had to get other than zucchini was ricotta cheese. The recipe called for fresh sheep ricotta cheese. How troublesome to find! So I just substituted low-fat ricotta cheese and it tasted fine to me.

I ate three pieces in the making. :O I read that fritters should be runny so I probably overcooked them. Plenty of ricotta cheese left so maybe I'll try next week after I come back from my retreat this weekend.

Zuchinni, cheese, eggs, flour, salt, pepper, lemon zest

The fritters, take 1. Still pretty yummy!

caprese salad and tuscan chicken

finally back. this evening we made caprese salad with tuscan chicken for dinner. i first was introduced to the making of the caprese salad over the memorial day weekend when a chef friend made it for us. not only was it delicious but so easy to make! but i need to work on my presentation skills.

got the recipe for the tuscan chicken off food network. it didn't seem difficult so something we could prepare in an ordinary kitchen.