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Zucchini Ricotta Fritters - Close-up shot of fritters with yogurt chive topping garnished with lemon slices
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4.50 from 8 votes

Zucchini Ricotta Fritters

Zucchini Ricotta Fritters are a delicious way to use zucchini and make a great appetizer, snack or vegetarian entree.  They're super-crispy on the outside and creamy and luscious on the inside! 
Prep Time30 minutes
Cook Time15 minutes
Additional Time30 minutes
Total Time1 hour 15 minutes
Course: Vegetarian / Vegan Entrees
Cuisine: Italian
Diet: Vegetarian
Servings: 16 Fritters
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 2 pounds zucchini 4-5 medium, coarsely shredded
  • 2 teaspoons salt plus more if needed
  • 1 small bunch scallions white and light green part, coarsely chopped
  • 1/4 cup chopped fresh parsley
  • 4 cloves garlic minced
  • 1 tablespoon lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup whole milk ricotta
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup canola oil or vegetable oil or as needed
  • Greek yogurt
  • Lemon wedges
  • Chopped fresh chives

Instructions

  • Place zucchini in a colander and toss with salt. Place in the sink or over a bowl and allow to drain for 30 minutes.
  • Gently squeeze all the excess moisture from the zucchini and place in a large mixing bowl.
  • Add scallions, parsley, garlic, lemon zest, black pepper and ricotta. Taste for seasoning. Add more salt if needed.
  • Add the eggs and flour and stir to combine until flour is no longer dry.
  • Place a cooling rack over a baking sheet.
  • Heat oil over medium-high heat until shimmering, being careful it does not smoke.
  • Working in batches, add the zucchini batter in 2-tablespoon mounds to the hot oil, carefully spreading them out to create 3-inch fritters.
  • Fry over medium-high heat until browned on both sides, approximately 3-minutes, flipping once.
  • Drain on the cooling rack and repeat with remaining batter.
  • Serve immediately with yogurt and lemon wedges. Sprinkle with chopped fresh chives.

Notes

TIPS:
  • Start by placing the first fritter near the pan's handle, then add more fritters to the hot oil clockwise. This way, you will more easily remember which fritter you placed in the pan first and which one to turn first.
  • When frying these Zucchini Ricotta Fritters (or things such as crab/fish cakes), always flip them AWAY from you to prevent from being splashed with hot oil.
  • Drain on a wire rack–not on paper towels.  Although the paper towels will absorb some of the oil, the fritters will get soggy because they’re sitting in whatever oil the paper towels absorb.
FREEZER-FRIENDLY:
  • Thoroughly cool the fritters in the refrigerator.
  • Place on a parchment or wax paper-lined baking sheet (something nonstick) and place in the freezer for two hours to thoroughly freeze.
  • Remove from the freezer and place in a freezer zipper-top bag.  This will enable you to remove one, two or however many you need when you need them!
  • OR, simply place in a freezer-friendly container with parchment or wax paper between the layers.
  • Reheat in the oven or toaster oven at 350 degrees.

Nutrition

Serving: 2fritters | Calories: 410kcal | Carbohydrates: 19g | Protein: 10g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Cholesterol: 63mg | Sodium: 585mg | Fiber: 2g | Sugar: 3g