These zucchini fritters are light, golden, and full of fresh summer flavor. Creamy ricotta folded into the batter keeps them tender inside while the outside turns perfectly crisp.
If you love zucchini, do not miss our cheesy zucchini fritters or the elegant zucchini roll with salmon and cream cheese. For more vegetable inspiration, browse the recipes at Allrecipes.
Ingredients
- 340 g (12 oz) zucchini
- 1 egg
- 120 g (1/2 cup) soft ricotta
- Salt and spices, to taste
- 40 g (1/3 cup) all-purpose flour
- 2 tbsp vegetable oil (or for frying)
Instructions
- Grate the zucchini on a fine grater and squeeze out the excess juice.
- Add the ricotta, egg, salt, and spices to the zucchini and mix; stir in the flour.
- Stir the oil into the mixture last, or skip it if you plan to fry in oil anyway.
- Spoon fritters onto a well-heated skillet and cook over medium heat until golden on both sides.
Tips
- Squeeze the grated zucchini really well — the drier the zucchini, the crisper the fritters.
- Keep the heat at medium: too hot and the outside burns before the inside sets.
- Serve with a dollop of yogurt or sour cream, and explore more light ideas at Serious Eats.
Nutrition (per 100 g): 65 kcal, protein 4.4 g, fat 2 g, carbs 8 g
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