Chicken Zucchini Fritters

4 cup, sliced Zucchini
2 tsp salt, divided
16 ounces Chicken Breast (cooked), no skin, roasted
.25 cup, chopped Scallions, raw
1 large Egg, fresh, whole, raw
2 clove Garlic
1 cup Ricotta Cheese, whole milk
1 tbsp Olive Oil

Place zucchini in a colander. Sprinkle grated zucchini with 1 tsp salt and let stand for 10 minutes, then squeeze out as much juice as you can from your zucchini, squeezing it out by the fistful to get out the most juice out, or as one of the readers suggested, use double-lined cheesecloth to ring it out. You’ll be amazed how much juice actually comes out of these babies. Transfer drained zuchinni to a large bowl.
Add 1 lb fresh ground turkey or chicken, 1 tsp salt, 1/4 tsp pepper, 1/4 cup finely sliced green onion, 1 egg, 2 pressed garlic cloves and 8 oz ricotta cheese.
Heat a large non-stick skillet over medium heat and add 3-4 Tbsp extra light olive oil. Place a heaping tablespoon of the mixture into your hand and form a round patty about 1/3-inch thick. Cook over medium heat uncovered for 3 minutes, then flip, cover and cook for another 3-4 minutes more or until cooked through. Add more oil to the pan as needed for subsequent batches.


Serving Size: makes 20 indiviual fritters