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Zucchini Ricotta Fritters


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  • 2 medium zucchini (about 7oz each) , coarsley shredded
  • 2 garli cloves, thinly sliced
  • 3 large scallions, thinly sliced
  • 1/2 cup fresh ricotta cheese
  • 2 large eggs
  • 2 tsp finely grated lemon zest
  • Kosher salt and freshly ground pepper
  • 3/4 cup all purpose flour
  • Olive oil for frying
  • Lemon wedges for serving



Step 1

1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 tsp each of salt and pepper. Stir well, then stir in flour just until incorporated
2.Line a large baking sheet with paper towels. In a large skillet, heat 1/4 cup olive oil until shimmering. Working in batches, add 2 tbsp mounds of the zucchini batter to the hot oil, spreading them to form a three inch fritter. Fry over moderately high heat, turning once until browned and crisp, about 3 minutes. Drain the fritters on the papaeer towels and serve right away with lemon wedges
NOTE: The fritters can keep for two hours at room temperature.and recrisped in a 325 oven


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