Friday, March 30, 2012

Zucchini Fritters: Being a good loser

Daughter #2 is not a good loser.  Truthfully she is a horrible loser.  I'm not really quite sure what to do about it yet, but I know that she must learn that losing, sometimes, is not only inevitable but also a good thing.  I've become very vocal about all the contests I've lost in recent weeks (getting runner up and not first prizes, and sometimes not even making the cut) and trying to show her by example, that after you've tried really hard, sometimes you lose.

Unfortunately, Daughter #2 has more of my competitive streak in her than I'd like to admit.  She may have the combination of both Husband and my competitive streak which would just make her VERY competitive.  Most of my friends laugh and say that I over worry about this aspect of her character, that I should be pleased and excited about her drive, but in truth, her fierce competitiveness scares me.  It leads her to make bad decisions like cheating at games, cheating to win, and also to quit games when she knows she has no chance of winning.  She chooses very carefully, only to participate in those things where she knows that by her effort she can be a winner.  Losing, when it happens, and it does, often causes severe distress (mostly mine) as she completely melts down and loses control.  I remind myself often that she's only just turned 6 years old, but unfortunately that fact does not really assuage my fears.  I want her to learn to lose gracefully and to learn from losses.  

As hard as I am on her, I have to be harder on myself.  I oftentimes get insane with competition.  And I hate losing.  I really just do.  I actually know how she feels, I just don't want her to live that way.  And I think that is the greatest challenge of motherhood.  Oftentimes we know more than our children, but we still need to let them live.  I hope that I can at least model a better example and possibly change the way she perceives herself and competition.

Now Daughter #2 HATES and despises zucchini normally.  She complains mostly about the texture and the look of the vegetable, but I happen to love it.  I repeatedly try to serve it to squeals of displeasure and dislike.    I keep hoping that I'll change her perception of the vegetable, and it seems with these fritters, I have.  Daughter #2 eats tons of these and absolutely loves them.  I have to say that they are recently one of my favorite things to eat.  The texture is really amazing with the ricotta cheese and egg and overall the flavor is delicious mild and fresh tasting.  The trickiest part is of course being patient enough to fry them, but really, you can almost always find someone who is willing to take on the task of frying these beauties.
Zucchini-Ricotta Fritters  (from Food and Wine and Mario Batali)
Makes 20 fritters

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 fresh sheep-milk ricotta cheese
2 large eggs
2 teaspoons finely grated lemon zest
Kosher salt and freshly ground pepper
3/4 cup all-purpose flour
Olive oil, for frying
Lemon wedges, for serving

Method 
In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well,then stir in the flour just until incorporated.

Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive 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, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Make Ahead
The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325° oven.

Printable recipe

One delicious bite of this, and you'll change your mind.

3 comments:

Grace said...

Just made these for a potluck and they were a hit! Thanks so much for putting your recipes up!

Carolyn Jung said...

These look fabulous and perfect for really any time of day. A great use for leftover ricotta, too.

Biz said...

I just made leftover mashed potato and zucchini pancakes for my breakfast this morning - topped with egg, bacon and cheese - winning!

I'll have to give your version a try! :D

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