Introduction
Oh, hello there, friend! Do you ever get that feeling when you’re standing in the kitchen, staring at a couple of zucchinis, and thinking, “What on earth am I going to do with these?” Well, get ready to be amazed, because I’ve got a recipe that’s going to transform those humble veggies into something truly magical. These Zucchini Ricotta Fritters are so incredibly easy and unbelievably tasty, they’ll become your new favorite way to enjoy zucchini. They’re perfect for a quick snack, a light lunch, or even as a side dish. Seriously, they’re a little bite of sunshine in every mouthful!
Why You’ll Love This Recipe
- Fast: From fridge to table in under 30 minutes – perfect for busy weeknights!
- Easy: No fancy techniques required, just simple mixing and frying.
- Giftable: Imagine sharing a batch of these warm, savory treats with a neighbor – they’ll be so impressed!
- Crowd-pleasing: Even the pickiest eaters tend to adore these crispy, cheesy fritters.
Ingredients
Let’s gather up what you’ll need. It’s a pretty straightforward list, and most of these are probably already in your pantry:
- 2 medium zucchini: The star of our show! We’ll be shredding these up.
- 2 small cloves garlic: For a little zing and savory goodness.
- 1 small lemon: We’re using both the zest and the juice for a bright, fresh flavor that cuts through the richness.
- 1 tablespoon extra virgin olive oil: Just a touch to add some richness to the batter.
- 3 scallions: The white and light green parts, chopped finely. They add a delicate oniony flavor.
- 2 large eggs: Our binder to hold all these delicious ingredients together.
- 1/2 cup full-fat ricotta cheese: This is the secret to super tender, moist fritters. Don’t skimp on the full-fat here; it makes all the difference!
- 3/4 cup all-purpose flour: To give our fritters structure.
- Light olive oil, for frying: Enough to coat your skillet nicely.
- Fresh ricotta and chopped dill, for garnish: This is our finishing touch for extra creaminess and a pop of fresh herby flavor.
How to Make It
Alright, let’s get our aprons on and make some magic happen! It’s easier than you think.
- Prep the Zucchini: First things first, let’s get that zucchini ready. 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. This step is super important because it draws out all that extra moisture. Then, and this is key, squeeze out as much liquid as you possibly can! You can use your hands, or wrap it in a clean kitchen towel and twist. The drier the zucchini, the crispier your fritters will be.
- Mix the Wet Ingredients: Grab a nice big bowl. Toss in your squeezed-out zucchini, minced garlic, that zesty lemon peel, the fresh lemon juice, that tablespoon of olive oil, and your chopped scallions. Give it all a good stir to combine.
- Add the Creaminess: Now, whisk in your eggs and that glorious ricotta cheese. Keep whisking until everything looks beautifully blended. It should be nice and creamy at this point.
- Incorporate the Flour: Gradually add your all-purpose flour to the bowl. Mix it in gently until it’s just incorporated. Be careful not to overmix here; we want to keep those fritters nice and tender.
- Heat the Skillet: Time to get cooking! Heat a thin layer of light olive oil in a large skillet over medium heat. You want enough oil so the fritters can get nice and golden, but not so much that they’re swimming.
- Form the Fritters: Now, using a spoon, drop spoonfuls of your zucchini batter into the hot oil. Gently flatten them a little with the back of the spoon to create small, cute patties. Don’t overcrowd the pan; cook them in batches if needed.
- Cook to Golden Perfection: Let them cook for about 3-4 minutes on each side. You’re looking for a gorgeous golden brown color and for them to be cooked all the way through.
- Drain and Rest: Once they’re beautifully golden, lift them out of the skillet with a slotted spoon and place them on a plate lined with paper towels. This helps soak up any extra oil, keeping them nice and crisp.
- Serve with Love: And there you have it! Serve these warm, straight from the pan. A dollop of fresh ricotta on top and a sprinkle of chopped dill is my favorite way to finish them off. It’s pure bliss!
Substitutions & Additions
Feeling adventurous? You can totally play around with this recipe! Here are a few ideas:
- Cheese Swap: If you don’t have ricotta, a little bit of crumbled feta cheese or even some grated Parmesan can be delicious additions. Just remember that feta will add a saltier flavor.
- Herb Power: Feel free to experiment with other fresh herbs! Parsley, chives, or even a touch of mint would be lovely.
- Spice it Up: For a little kick, add a pinch of red pepper flakes to the batter.
- Veggie Boost: Finely grated carrot or a bit of finely chopped bell pepper can be mixed in for extra color and flavor.
Tips for Success
A few little pointers to ensure your fritters turn out perfectly every single time:
- Squeeze, Squeeze, Squeeze! I can’t stress this enough: get as much moisture out of the zucchini as possible. This is the secret to preventing soggy fritters.
- Don’t Overcrowd the Pan: Give your fritters some breathing room in the skillet. This allows them to cook evenly and get nice and crispy on all sides.
- Medium Heat is Key: Too high, and they’ll burn on the outside before the inside is cooked. Too low, and they’ll absorb too much oil. Medium heat is your best friend here.
- Prep Ahead: You can shred the zucchini and squeeze out the liquid a few hours in advance and keep it covered in the fridge. Just mix the rest of the batter right before you’re ready to cook.
How to Store It
These fritters are truly best enjoyed fresh and warm, but if you happen to have any leftovers (which is rare in my house!), here’s how to store them:
Once completely cooled, place them in an airtight container in the refrigerator. They should stay good for about 2-3 days. To reheat, I find that a quick crisp-up in a toaster oven or a dry skillet works best to bring back some of their original crispiness. Microwaving them can make them a bit soft.
FAQs
Can I bake these instead of frying?
You can try baking them! Lightly brush them with oil and bake on a parchment-lined baking sheet at around 400°F (200°C) until golden brown and cooked through. They might not be quite as crispy as fried, but they’ll still be delicious!
What can I serve with these fritters?
They’re fantastic on their own, but they also make a great side dish for grilled chicken or fish. A simple side salad or some extra plain Greek yogurt for dipping is also a lovely pairing.
Can I make the batter ahead of time?
It’s best to make the batter right before cooking. The zucchini can release more liquid over time, which might affect the texture of your fritters.
My fritters are falling apart, what am I doing wrong?
This is usually due to not squeezing enough liquid from the zucchini or not using enough flour as a binder. Make sure you really wring out that zucchini and don’t be afraid to add a tiny bit more flour if the batter seems too wet.
Zucchini Ricotta Fritters
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