Ricotta Zucchini Fritters
Ricotta Zucchini Fritters
We’re probably not the only ones who think so, but there’s something so fun about fritters. It’s a nice change in routine to get your veggies in one little crispy and flavorful package. But these fritters aren’t just crispy; they also have a tender, light, and creamy interior that makes them pretty much irresistible.
Why You’ll Love This Recipe
The main players in the batter are zucchini and ricotta, which both do their part to keep the fritters moist. You do want to make sure you take the time to drain the ricotta and wring out the excess moisture from the zucchini so that the fritters don’t become soggy instead. A little bit of lemon zest and thyme play nicely with the zucchini for a really great balance of flavor.
Kitchen Equipment You’ll Need
- Clean kitchen towel or paper towels
- Large bowl
- Large skillet
- Spatula
- Paper towels
Ingredients
- 2 medium zucchini, shredded
- 1/3 cup ricotta, drained
- 1 egg, beaten
- 1/2 to 1 cup panko breadcrumbs
- 1/2 teaspoon dried thyme
- Zest from one lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons olive oil
Step-by-Step Instructions
- Wrap the grated zucchini in a clean kitchen towel or paper towels and squeeze out the excess liquid over the sink. Add the drained zucchini to a large bowl.
- Add drained ricotta, egg, lemon zest, thyme, salt, and pepper to the bowl and stir to combine.
- Add 1/2 cup of the breadcrumbs and mix until incorporated. You should be able to form the batter into a patty that will hold together. If not, add the remaining breadcrumbs. Let rest in the fridge for 20 minutes.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering.
- Shape spoonfuls of zucchini batter with your hands into 3-inch diameter patties. Working in batches, add patties to the pan and cook until browned and crisp, about 3-4 minutes per side. Add more oil as needed.
- Set patties on paper towels to cool and drain, and serve hot. Enjoy!
Tips for Success
- Ensure the zucchini and ricotta are well-drained to prevent soggy fritters.
- Chilling the batter helps the breadcrumbs absorb moisture, resulting in a lighter texture.
Additional Tips or Variations
- For added flavor, try mixing in some grated Parmesan or chopped fresh herbs like parsley or basil.
- Serve with a dollop of sour cream or a squeeze of lemon for extra tang.
Nutritional Highlights (Per Serving)
Depending on the size of your fritters, they are a great source of protein and vegetables with a moderate amount of calories. Adjust oil and toppings according to your dietary needs.
Frequently Asked Questions (FAQ)
Can I make these fritters ahead of time? Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before frying.
Can I freeze these fritters? Absolutely! After cooking, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Reheat in the oven or on a skillet.
Conclusion
These Ricotta Zucchini Fritters are a delightful way to enjoy your vegetables in a fun, crispy package. Try them out and let us know how they turn out for you! We’d love to hear about any variations you try or any tips you have to share. Enjoy your cooking adventure!
