Shop and Cook ~ Oven Roasted Chicken and Zucchini Fritters

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Alright, I am not sure if this is legal in the blog world. I am kind of reposting but not really. I did a post about roasting a chicken back in June when I first started blogging. I cook a chicken once a week and I want you to cook one too. Last night we enjoyed or beautiful roast with zucchini fritters, made with homemade ricotta, (my first try) and corn on the cob. So this week’s cook and share challenge is to butter up a roast, salt and pepper her, and stick her in the oven (or a foil pan on the grill). Invite some friends (fun ones) over for dinner or a back deck gathering or truck her over to someone else’s house and have them make the sides. Enjoy a glass (or three) of wine and let me know how your roast turned out!

Click here for the June post on roasting a chicken

I found two beautiful free range chickens at Costco. I put one in the freezer and stuck one in the oven. A lot less expensive for good quality chicken.

I want to also tell you a little about the zucchini fritters. I have been obsessing over them for the last three weeks. I couldn’t figure out what to make them with because I had put them up on this pedestal — like they were the highlight of the meal and couldn’t be eaten with anything else. I finally decided the roast chicken would be the perfect accompaniment because it can really hold it’s own. They were a fun addition to our plate — crunchy on the outside, warm and creamy on the inside, with a hint of lemon. I couldn’t have been a better matchmaker. There are not too many ingredients and the cook time is quick. The recipe was compliments of Food and Wine Magazine; The August issue, and the homemade ricotta (which will be getting it’s own post) came from a recipe September issue of Bon Appetit (not yet posted online). 

 Zucchini Fritters from Food and Wine August Issue Online Recipe 

by Mario Batali

Click here to print off your shopping list and recipe! 

2 medium zucchini (about 7 ounces each), coarsely shredded

2 garlic cloves, thinly sliced

3 large scallions, thinly sliced

1/2 cup of ricotta cheese

2 large eggs

2 teaspoons finely grated lemon zest

kosher salt fresh black pepper

3/4 cup all purpose flour

olive oil, for frying

lemon wedges to serve

Directions: In a large bowl combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and a teaspoon of each, the salt and pepper. Mix well. It will seem as though the ricotta is not incorporating but continue to stir and it will. Add the flour and mix again. The consistency will be almost like a thick batter.

In a skillet add the olive oil, about a 1/4 inch, and heat until a bit of the batter will sizzle (you can test it). Cover a platter with a paper towel for your finished fritters. Start filling a spoon with about 2 tablespoons of the mixture and drop it in the skillet. Spread it out a bit so the center is not too thick and will cook, about three inches around. Continue working in batches cooking each for about three minutes a side, or until golden brown and crispy. Remove and place on the paper towel. Continue until all your mixture is gone.

(Photo by Roslyn)

143 thoughts on “Shop and Cook ~ Oven Roasted Chicken and Zucchini Fritters”

  3. Sounds positively yum yum. I had these from a street vendor in a little town in Italy. I have also made them here in Florida, without the ricotta, as per my Auntie’s recipe. Either way when you combine shredded zucchine, some eggs and garlic with a tablespoon or two of flour, you get something wonderful. Check out my site on MEMAJO77 @ WORDPRESS. Please keep writing and contributing. Love, MEMAJO77

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  4. I absolutely agree, they should be on a pedestal.. with that great chicken!.. we are having chicken this weekend and i have zuchinni in the garden still so this is great. c

    Reply

  5. Hi, Alli–
    Would it be possible to change your font from grey to black? I love your recipes, but it’s really hard to see the text against the white background. Just a thought.

    Thanks for the post!

    Reply

  10. I love zucchini fritters, but in the past they always broke apart in the skillet while cooking. But this time they held together beautifully. I think it was the addition of the ricotta which was missing from my recipe. Thanks for posting this.

    Reply

  38. Oh yum, this looks so good…. I am going to have to run out now and get zucchinis. I love fritters and latkes and pancakes and have been enjoying zucchini fritters from Whole Foods and now I can do my own. Thanks so much.
    Great blog!! Congratulations on being Freshly Pressed…..follower!!

    Reply

    • That is so fantastic! There are so many quick easy things you can make from scratch that can drastically change the nutritional quality of food. That is the “thoughtful” part of cooking. It really doesn’t take much.

      Reply

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  49. That looks soooo delicious!! I am going to try to reproduce this using my hot plate. I have a skillet. It’s hard to make great dishes with limited cooking means in my little Paris apartment. But I think this one is doable! :)
    Thanks for sharing!

    Reply

  55. The zucchini fritters look delicious. The recipe sounds an awful lot like zucchini latkes, are you familiar with those? My mother loves roast chicken, but my father and I are bored with it, what do you suggest to spice it up a little?

    ~Ari Wexler

    Reply

    • There are so many different spices to ramp up a roast chicken — rubbing it with rosemary, stuffing the cavity with lemons and fresh rosemary. I think it is really important to coat the outside with a hefty amount of salt and pepper to allow the flavors to penetrate the bird. If you check out the tools I love page I talk about using a digital probe thermometer. You will have a much juicier bird if it cooks to exactly 165 — a lot of people over cook them.

      Reply

  59. So glad I found your blog. I love to cook and love, love, love recipes. I have shelves of them, many printed from from The Food Channel and other various sites. I also have tons of cookbooks. I just can’t resist them. I can’t wait to try some of your recipes. Thanks for sharing.

    Reply

  60. Pingback: Cook and Share ~ Oven Roasted Chicken and Zucchini Fritters (via Roslyn Street) « Rabbi Study

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  65. This recipe seems like it would be absolutely delicious! Would you consider doing any meals that are gluten-free? I have Celiac Disease (officially diagnosed past three years and great fodder for my humorous storyteller blog), and I’m a gourmet cook. Consequently, I’m always looking for great meals by excellent chefs that are gluten-free to expand my cooking library. I can use garbonzo bean flour to fry the fitters but bean flours tend to burn. Any suggestions? Great blog site! I’ll continue to check back in case you add gluten-free suggestions.
    http://www.howthehelldidienduphere.wordpress.com

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  66. I agree, roasted chicken is always a good accompaniment to anything. The fritters sound delish, if I try them, or should I say when I try them, I’ll use low fat ricotta cheese, and ground oatmeal instead of the flour. It’s gotta be healthier, no? We, my fiance and I [http://www.natural-weightloss-blog.com/category/goals/] are trying to eat healthy but deliciously so, and these fritters sound like a good addition. Thank you for sharing.

    Reply

  68. Oooh, I made those fritters when I first got the issue in the mail! I wasn’t in love with them, but they were a hit when I brought the leftovers to work.

    Reply

  80. Hey! I am a newbie to cooking and my mother mainly makes asian food. This looks very good and does not seem too difficult to make… thanks for sharing! I am going to follow your blog now! lol

    Reply

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  85. Ooooooh what a fantastic way to use up all that zuchinni that is coming from the garden in spades… I am totally going to try this. Thanks for the good ideas, and yes, it would be a fantastic idea to roast a chicken every week!

    Reply

  91. Sounds absolutely to die for! Simple fresh ingredients combined with love and enthusiasm, truly what cooking is all about!
    Mario Batali is an amazing chef; he is on my to buy list (the book – not Mario).
    About the garden; grow your vegetables on your balcany, in pots, crates, anything you can find!! Definitely something I am going to start doing..nothing beats home grown!
    I also write about food and entertaining at everythingsage.wordpress

    Keep us inspired!!

    Reply

    • I couldn’t agree more. I am a true believer in thoughtful, fresh ingredients making a big difference in the final product. I think I am going to try for some plants on the balcony of our apartment for next spring!

      Reply

  105. Thank you so much to all you bloggers and followers out there who have taken the time to comment, “like”, and subscribe to my blog. I am so grateful to all of you for the positive feedback and the words of encouragement. I so love reminiscing about my memories of food as a child and I am glad you are enjoying the recipes and stories.Thanks again for all of your support.

    Reply

  108. Congratulations on making freshly pressed, it is a wonderful honor that you deserve for your recipe. I was lucky enough to be chosen not long ago. We are very alike in many ways. If you get a chance stop by my blog for a visit. I will be returning to yours often.

    Reply

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