Cold Fennel and Zucchini Noodle Side Salad
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Zucchini Ricotta Fritters recipes
Details
- Servings: 20
- Diet: Balanced, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south east asian
Ingredients
- 2 medium zucchini (about 7 ounces each), coarsely shredded
- 2 garlic cloves, very thinly sliced
- 3 large scallions, very thinly sliced
- 1/2 cup whole-milk ricotta cheese
- 2 large eggs
- 2 teaspoons finely grated lemon zest
- freshly ground pepper
- 3/4 cup all-purpose flour
- olive oil
- lemon wedges
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