Zucchini Ricotta Fritters Recipe

Fritters made with zucchini and ricotta are a tasty and savory treat that can be used as a side dish, a starter, or even a light meal.

– 2 cups grated zucchini (about two medium zucchini) – 1 cup ricotta cheese, drained – ½ cup all purpose flour – 2 large egg – ¼ cup grated Parmesan cheese – 2 tablespoons green onion, chopped – 2 cloves garlic, minced – 1 teaspoon baking powder – ½ teaspoon kosher salt – ¼ teaspoon black pepper – olive oil for frying (about a cup) – lemon wedges for serving, optional



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Grate the zucchini with a box grater or food processor. Put grated zucchini in a clean kitchen towel and wring out as much moisture as possible.

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Add shredded and drained zucchini, ricotta cheese, flour, eggs, Parmesan cheese, chopped green onion, minced garlic, baking powder, salt, and black pepper to a large bowl Mix everything.

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A big non-stick skillet over medium heat should have plenty of olive oil. Pan oil should be about half an inch deep.

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Drop spoonfuls of zucchini ricotta mixture into hot oil and gently flatten with the back of the spoon to form fritters.

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Fry fritters in batches to avoid overcrowding the pan. Cook fritters for 2-3 minutes per side until golden brown and crispy.

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Place fried fritters on a paper towel-lined platter to drain excess oil. Add lemon juice and a little kosher salt.

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