Zucchini Ricotta Fritters
These crispy Zucchini Ricotta Fritters are the perfect way to enjoy summer’s favorite vegetable in a whole new way. Golden-brown and crunchy on the outside, tender and savory on the inside, these fritters are bursting with fresh herbs, creamy ricotta, and bright lemon flavor.
This recipe transforms humble zucchini into something truly special. Properly salting and squeezing the zucchini is key to removing excess moisture for perfectly crispy results every time! The creamy ricotta adds incredible flavor, moisture, and binds everything together so that your fritters don’t fall apart.
Serve them as an appetizer, a light lunch, or alongside a fresh arugula salad for a complete meal. I love them with a squeeze of lemon or paired with a hearty mustard sauce too!
What are ricotta zucchini fritters?
Zucchini ricotta fritters are savory pan-fried patties made from shredded zucchini, creamy ricotta cheese, fresh herbs, and a touch of flour to bind everything together. The zucchini is salted and squeezed dry to remove excess moisture, which allows the fritters to develop a beautifully crisp, golden exterior while staying tender and flavorful inside.
They’re versatile enough to serve as an appetizer, side dish, or even a main course with a simple salad.
Why you’ll love these fritters
- Perfectly crispy every time! The salting and squeezing method ensure your fritters get that irresistible golden crunch without becoming soggy.
- Great for making ahead. Just prepare the batter in advance or cook the fritters and re-crisp them later in the oven.
- Enjoy them as an appetizer, light lunch, or side dish with your favorite dipping sauce.
Ingredients needed
For the Zucchini Fritters
- Zucchini: Use zucchinis that are about 7 ounces each, coarsely shredded. Look for firm, medium-sized zucchini with smooth skin.
- Kosher salt: Essential for drawing out excess moisture from the zucchini, ensuring crispy fritters.
- Garlic cloves: Very thinly sliced for a subtle, savory punch that infuses throughout each fritter.
- Scallions: Three large scallions, very thinly sliced, add mild onion flavor and a touch of color.
- Fresh herbs: Basil, parsley, and dill (or your favorite combination), finely chopped for bright, aromatic flavor.
- Ricotta cheese: Whole-milk ricotta adds creaminess and richness. Be sure to drain off any excess liquid.
- Large eggs: Help bind the fritter batter together. Bring them to room temperature.
- Lemon zest: Finely grated for a bright, citrusy flavor that lifts the entire dish.
- Black pepper: Freshly ground for warmth and depth.
- Cayenne pepper: A touch of heat that balances the creamy ricotta and fresh herbs.
- All-purpose flour: Just enough to bind the fritters without making them heavy.
- Olive oil: For frying the fritters to golden, crispy perfection.
For Serving
- Lemon wedges: A fresh squeeze of lemon brightens every bite.
- Arugula: Peppery greens add a fresh, vibrant contrast.
- Hearty mustard: For a tangy, savory dipping sauce that pairs perfectly with the fritters.
How do you make zucchini ricotta fritters?
Prepare the zucchini:
- Grate the zucchini using a box grater or food processor with the shredding attachment.
- Toss the grated zucchini with about 1 teaspoon kosher salt.
- Let it sit for 15-20 minutes in a colander to allow the salt to draw out excess moisture.
- Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze it very well until dry. This step is crucial for achieving crispy fritters.
PRO TIP: Don’t skip the squeezing step! Removing as much moisture as possible is the secret to fritters that are crispy on the outside and tender on the inside.
Make the fritter batter:
- In a large bowl, combine the prepared (squeezed) zucchini, thinly sliced garlic, scallions, fresh herbs, whole-milk ricotta, eggs, lemon zest, salt, pepper, and cayenne pepper.
- Stir everything together until well combined.
- Add the flour and stir just until incorporated. Be careful not to overmix.
PRO TIP: The batter should be thick enough to hold its shape when scooped. If it seems too wet, add a little extra flour, one tablespoon at a time.
Fry the fritters:
- Before you start frying the fritters, line a large baking sheet with paper towels for draining the cooked fritters.
- In a large skillet, heat about ¼ inch of olive oil over medium-high heat until it shimmers.
- Working in batches, add 2-tablespoon mounds of the fritter batter to the hot oil, spreading them gently to form 3-inch fritters.
- Fry over medium-high heat, turning once, until browned (deeply golden) and crisp, about 4 minutes total.
- Transfer the cooked fritters to the prepared baking sheet to drain excess oil.
- Repeat with the remaining batter, adding more oil to the pan as needed.
PRO TIP: Keep an eye on the heat of the skillet and oil. If it’s too high, the fritters will brown before cooking through. Adjust the temperature as needed between batches.
Serve:
- Serve the fritters right away with lemon wedges for squeezing.
- Pair with a hearty mustard sauce or any of the serving suggestions below.
- Garnish with extra fresh herbs and a sprinkle of flaky salt, if desired.
Serving
These zucchini ricotta fritters are incredibly versatile and can be served in many delicious ways:
- As an appetizer: Serve with a side of Avocado Garlic Aioli Sauce, tzatziki, whipped feta, hot honey, marinara, garlic yogurt sauce, or hearty mustard for dipping.
- As a light lunch: Pair with a fresh arugula salad dressed with lemon vinaigrette.
- As a side dish: Serve alongside grilled chicken, fish, or roasted meats.
- For brunch: Top with a poached egg and hollandaise sauce for an elegant twist.
- In a sandwich: Tuck them into pita bread with lettuce, tomato, and a dollop of yogurt sauce.
- As a vegetarian main: Serve with roasted vegetables and a grain salad for a satisfying meatless meal.
Sandy’s tips and substitutions:
- Make ahead: You can prepare the zucchini in advance. Salt and squeeze it, then store in the refrigerator for up to 24 hours before making the batter.
- Storage: Cooked fritters can be kept at room temperature for up to 2 hours and reheated in a 325°F oven or air fryer to restore crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, reheat fritters in a toaster oven, regular oven, or air fryer rather than the microwave to maintain their crispy texture.
- Don’t skip squeezing the zucchini: This is the most important step for achieving crispy fritters. Take the time to squeeze out as much liquid as possible.
- Use whole-milk ricotta: It provides the best flavor and texture. Be sure to drain off any excess liquid before adding to the batter.
Variations:
- Add vegetables: Fold in corn kernels, shredded carrot, or finely chopped bell pepper for extra color and nutrition.
- Gluten-free: Use gluten-free all-purpose flour or chickpea flour in place of regular flour.
- Baked method: For a lighter version, brush the fritters with oil and bake at 400°F for 15-20 minutes, flipping halfway through.
- Herb variations: Feel free to use any combination of fresh herbs you love. Basil, parsley, dill, chives, or mint all work wonderfully.
- Extra heat: Add extra cayenne or a pinch of red pepper flakes for more heat.
Whether you’re craving sweet or savory, I’ve got you covered. Try these Sweet Potato Fritters for a savory twist or these irresistible Apple Fritter Bites for something sweet!
More zucchini-based recipes you may want to try:
Get the Recipe:
Zucchini Ricotta Fritters
Ingredients
- 2 medium zucchinis, about 7 ounces each, coarsely shredded
- 1 tsp Kosher salt
- 2 garlic cloves, very thinly sliced
- 3 large scallions, very thinly sliced
- 4 Tbsp fresh basil or parsley or dill, or all 3, finely chopped
- ½ cup whole-milk ricotta cheese, drain off any liquid
- 2 large eggs
- 2 teaspoons finely grated lemon zest
- Kosher salt and freshly ground pepper
- ½ tsp cayenne pepper
- ¾ cup all-purpose flour
- Olive oil, for frying
- Lemon wedges and arugula, for serving
- Hearty mustard, for serving
Instructions
- Grate the zucchini using a box grater or food processor with the shredding attachment.
- Toss the grated zucchini with about 1 teaspoon kosher salt.
- Let it sit for 15-20 minutes in a colander to allow the salt to draw out excess moisture.
- Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze it very well until dry. This step is crucial for achieving crispy fritters.
- In a large bowl, combine the prepared (squeezed) zucchini, thinly sliced garlic, scallions, fresh herbs, whole-milk ricotta, eggs, lemon zest, salt, pepper, and cayenne pepper.
- Stir everything together until well combined.
- Add the flour and stir just until incorporated. Be careful not to overmix.
- Before you start frying the fritters, line a large baking sheet with paper towels for draining the cooked fritters.
- In a large skillet, heat about ¼ inch of olive oil over medium-high heat until it shimmers.
- Working in batches, add 2-tablespoon mounds of the fritter batter to the hot oil, spreading them gently to form 3-inch fritters.
- Fry over medium-high heat, turning once, until browned (deeply golden) and crisp, about 4 minutes total.
- Transfer the cooked fritters to the prepared baking sheet to drain excess oil.
- Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve the fritters right away with lemon wedges for squeezing.
- Pair with a hearty mustard sauce and garnish with extra fresh herbs and a sprinkle of flaky salt, if desired.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
