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paired with Pine Ridge Chenin Blanc + Viognier
Serves 6-8 as an appetizer
These zucchini fritters with creamy ricotta are a perfect spring appetizer. Serve for lunch alfresco accompanied by grilled shrimp. Chenin Blanc + Viognier has the racy acidity and lightness the fritters call out for.
1/2 cup fromage blanc or ricotta
1 large egg and 1 egg yolk
2 medium zucchini, about 1 pound total, coarsely shredded
2 cloves garlic, minced
4 large scallions, very thinly sliced
Grated zest of 1 lemon
1 teaspoon kosher salt
3/4 cup all-purpose flour
Canola or olive oil, for frying
Coarse sea salt for garnish
Lemon wedges for serving
In a small bowl, whisk together the cheese, whole egg, and egg yolk until smooth.
In a large bowl, combine the zucchini, garlic, scallions, lemon zest, and kosher salt. Stir in the egg mixture to combine, then add the flour and mix just until incorporated.
Line a large baking sheet with paper towels.
In a large skillet, heat 1/4 inch of oil until shimmering. Working in batches, add 2 tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp. Drain the fritters on the paper towels. Sprinkle with sea salt and serve with lemon wedges.