Tasting Room Update
Our tasting room is open for private outdoor tastings and curbside pickup, both by appointment.
Membership has its benefits.
At Pine Ridge Vineyards, wine club membership offers premier access to exquisite wines from one of Stags Leap District’s most acclaimed Cabernet Sauvignon producers.
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.