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Zucchini Ricotta Fritters

These Zucchini Ricotta Fritters are incredibly easy and unbelievably tasty, making them your new favorite way to enjoy zucchini. Perfect for a quick snack, a light lunch, or even as a side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings

Equipment

  • Fine-mesh sieve for shredding zucchini
  • bowl for mixing ingredients
  • Kitchen towel for squeezing zucchini
  • Skillet for frying
  • Slotted spoon for removing fritters from skillet
  • paper towels for draining fritters
  • Toaster oven for reheating (optional)

Ingredients
  

Main ingredients

  • 2 medium zucchini coarsely shredded
  • 2 small cloves garlic minced
  • 1 small lemon zest and juice
  • 1 tablespoon extra virgin olive oil
  • 3 scallions scallions white and light green parts, chopped finely
  • 2 large eggs
  • 0.5 cup full-fat ricotta cheese
  • 0.75 cup all-purpose flour
  • light olive oil for frying
  • fresh ricotta for garnish
  • chopped dill for garnish

Instructions
 

  • Prep the Zucchini: Coarsely shred your zucchini into a fine-mesh sieve that's sitting over a bowl. Sprinkle it with a little salt and let it hang out for about 10 minutes to draw out moisture. Squeeze out as much liquid as possible using your hands or a clean kitchen towel.
    2 medium zucchini
  • Mix the Wet Ingredients: In a large bowl, combine the squeezed-out zucchini, minced garlic, lemon zest, lemon juice, 1 tablespoon of olive oil, and chopped scallions. Stir well.
    2 medium zucchini
  • Add the Creaminess: Whisk in the eggs and ricotta cheese until well combined and creamy.
    2 medium zucchini
  • Incorporate the Flour: Gradually add the all-purpose flour and gently mix until just incorporated. Do not overmix.
    2 medium zucchini
  • Heat the Skillet: Heat a thin layer of light olive oil in a large skillet over medium heat.
    2 medium zucchini
  • Form the Fritters: Drop spoonfuls of batter into the hot oil, flattening them slightly with the back of a spoon. Cook in batches, do not overcrowd the pan.
  • Cook to Golden Perfection: Cook for 3-4 minutes on each side until golden brown and cooked through.
  • Drain and Rest: Remove fritters with a slotted spoon and place on a plate lined with paper towels to absorb excess oil.
  • Serve with Love: Serve warm, optionally topped with fresh ricotta and chopped dill.
    2 medium zucchini

Notes

For crispier fritters, ensure you squeeze out as much moisture from the zucchini as possible. Avoid overcrowding the pan when frying.