These Zucchini Ricotta Fritters are golden, crisp on the outside, and lusciously tender on the inside thanks to creamy ricotta cheese. Fresh herbs and a touch of garlic make each bite flavorful, savory, and perfect for brunch, snacking, or as a light summer appetizer.
Ingredients
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
- Olive oil, for frying
Instructions
- Grate the zucchinis and place them in a colander. Sprinkle with salt and let them rest for 10–15 minutes to draw out moisture. Squeeze out as much liquid as possible.
- In a large bowl, mix the zucchini, ricotta, flour, eggs, Parmesan, parsley, garlic, and pepper until fully combined.
- Heat a layer of olive oil in a skillet over medium heat. Drop heaping spoonfuls of the batter into the pan and flatten slightly.
- Fry for 3–4 minutes on each side until golden and crisp.
- Remove and drain on paper towels. Serve warm, with sour cream or extra herbs if you like
Variation
- Swap parsley for fresh dill or basil for a different herbal twist.
- Add a touch of lemon zest to the batter for brightness and zing.
- Mix in a handful of crumbled feta cheese for a saltier, Mediterranean flavor.
Cooking Notes
- Make sure to thoroughly squeeze the zucchini too much moisture can make the fritters soggy.
- Use a non-stick skillet or well-seasoned pan to avoid sticking.
- Keep fritters warm in a low oven (around 200°F) while cooking in batches.
Serving Suggestions
- Serve with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs.
- Pair with a crisp salad or roasted vegetables for a light meal.
- Stack a few fritters with smoked salmon and capers for an elegant brunch plate.
Tips
- For even browning, avoid overcrowding the pan—give each fritter room to crisp.
- Test one fritter first to check seasoning and consistency before cooking the whole batch.
- These fritters freeze well! Let them cool completely, then freeze in a single layer and reheat in the oven or air fryer.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 180 kcal
- Protein: 8 g
- Sodium: 370 mg
Frequently Asked Questions
-
Can I bake these fritters instead of frying them?
Yes! Bake at 400°F (200°C) on a parchment-lined sheet for 15–18 minutes, flipping halfway, until golden. -
Can I use store-bought grated zucchini?
You can, but still salt and squeeze out the moisture for the best texture. -
What can I use instead of ricotta cheese?
Cottage cheese (drained) or mascarpone can work, but may slightly change the texture. -
Can I make these fritters ahead of time?
Absolutely! Store in the fridge for up to 3 days or freeze for later. Reheat in the oven or air fryer to crisp them back up.
Conclusion
These Zucchini Ricotta Fritters are a crispy, creamy delight perfect as a snack, appetizer, or veggie-packed side dish. Whether you fry them fresh or reheat for later, they’re a guaranteed crowd-pleaser. 🥒✨
Zucchini Ricotta Fritters
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Zucchini Ricotta Fritters are golden, crisp on the outside, and lusciously tender on the inside thanks to creamy ricotta cheese. Fresh herbs and a touch of garlic make each bite flavorful, savory, and perfect for brunch, snacking, or as a light summer appetizer.
Ingredients
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
- Olive oil, for frying
Instructions
- Grate the zucchinis and place them in a colander. Sprinkle with salt and let them rest for 10–15 minutes to draw out moisture. Squeeze out as much liquid as possible.
- In a large bowl, mix the zucchini, ricotta, flour, eggs, Parmesan, parsley, garlic, and pepper until fully combined.
- Heat a layer of olive oil in a skillet over medium heat. Drop heaping spoonfuls of the batter into the pan and flatten slightly.
- Fry for 3–4 minutes on each side until golden and crisp.
- Remove and drain on paper towels. Serve warm, with sour cream or extra herbs if you like.
Notes
- If the batter seems too wet, stir in a tablespoon of extra flour.
- For added flavor, try a sprinkle of lemon zest or a pinch of red pepper flakes.
- Fritters reheat well in the oven for a quick next-day snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Pan-Fried
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 2–3 fritters
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 370 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 95 mg
Keywords: zucchini fritters, ricotta fritters, crispy zucchini snacks