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!

Have you done everything you know how to do with all the summer zucchini yet?  If you've still got some left and are feeling "zucchini'd" out, you're going to love these Zucchini Ricotta Fritters!

Zucchini Ricotta Fritters cook up super crispy on the outside yet keep their ricotta creaminess on the inside.  Best of all, they freeze well so you can have a quick, summer-inspired meal or snack when the snow flies!

Ready to make some Zucchini Ricotta Fritters?  Let's get to it!

How to make Zucchini Ricotta Fritters:

• Start with about two pounds of fresh zucchini.

• Shred the zucchini by hand with a box grater using the side with the largest holes.  You can also do this with a food processor.
• Salt it well and place it over a plate, bowl or in the sink to drain.

• After about 30 minutes, squeeze it out giving it all you've got!  You want to remove as much water as possible so you don't have soggy fritters.
• Combine the drained and squeezed zucchini with the other ingredients:  Scallion, parsley, lemon zest, ricotta cheese, eggs and flour....

• Stir until all the ingredients are nicely incorporated.

• Then, fry 'em up!  I like to use a large ice cream scoop with a trigger to scoop the batter into the hot oil.  After placing a scoop into the hot oil, gently flatten them, being careful with the super-hot oil.

Pro Frying Tips:

• Start by placing the first fritter near the handle of the pan, then add them to the hot oil in a clockwise manner.  This way, you will more easily remember which fritter you placed in the pan 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 absorbed.

Ta-daa!!!!

So delicious!  Serve with Greek yogurt, lemon wedges and garnish with chopped fresh chives.

Tips for freezing Zucchini Ricotta Fritters:

• 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.

Enjoy!

For more great zucchini recipes, try my:

• Zucchini, Yellow Squash and Quinoa Casserole
• Whole Grain Zucchini Jalapeno Fritters with Cilantro–Lime Sour Cream
• Layered Zucchini Corn Casserole
• Zucchini Corn Cakes with Basil Buttermilk Sauce
• Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini
• Zucchini Quiche Recipe

Zucchini Ricotta Fritters

4.20 from 5 votes

By: Carol | From A Chef's Kitchen

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! 

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Prep Time 30 mins

Cook Time 15 mins

Additional Time 30 mins

Total Time 1 hr 15 mins

Course Vegetarian / Vegan Entrees

Cuisine Italian

Servings 16 Fritters

Calories 410 kcal

Equipment

• ▢
  Cheese/Box Grater
• ▢
  Colander
• ▢
  Stainless Steel Mixing Bowls
• ▢
  Ice Cream Scoop
• ▢
  Nonstick Skillet
• ▢
  Rimmed Sheet Pan
• ▢
  Cooling Racks

Ingredients

  

1x2x3x

• ▢ 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
• ▢ ¼ cup chopped fresh parsley
• ▢ 4 cloves garlic - minced
• ▢ 1 tablespoon lemon zest
• ▢ ½ 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

TO FREEZE:

• 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.

TO REHEAT:  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

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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