These Zucchini Ricotta Fritters are the kind of dish you’ll want to make on repeat all summer long. They’re simple, full of flavor, and beautifully crisp without feeling heavy. The ricotta adds a creamy contrast to the golden, crunchy edges, while fresh mint and spring onion brighten every bite.
They work beautifully as a light lunch, appetizer, or a versatile side dish. And if your fridge is overflowing with summer zucchini, this is one of the tastiest ways to use it. Even little ones (and picky eaters) tend to love them. Serve with a squeeze of lemon for something fresh and satisfying.
Ingredients You’ll Need
(For exact measurements, scroll to the full recipe below)
- Zucchini
- Ricotta cheese
- Eggs
- All-purpose flour
- Spring onion or scallions
- Fresh mint
- Parmesan
- Salt and pepper
- Olive oil (for frying)
🧀 Note: If you’re choosing a hard cheese, just keep in mind that traditional Parmesan is made with animal rennet—some alternatives use microbial or plant-based rennet instead.
Tips:
- Make sure the ricotta is well-drained to avoid a watery mixture.
- Don’t skip salting and draining the zucchini, it’s key to crisp fritters!
- Add garlic or lemon zest for a flavor boost.
- For an oven-baked version, brush with olive oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
- Serve warm: They’re best right out of the pan when the edges are still crisp
Storage
Let the fritters cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days.
To reheat, pop them into a hot skillet (no extra oil needed) or bake in a 180°C (350°F) oven for about 10–15 minutes to get the edges crispy again. You can also freeze them! Place a sheet of parchment between each one and store in a freezer-safe container or bag. Reheat straight from frozen in the oven or in a dry pan—they’ll come back beautifully golden and ready to enjoy again.
Easy Variations
- Herbs: Try fresh parsley or basil instead of mint
- Cheese swap: Crumbled feta, mozzarella or pecorino instead of parmesan.
- Zing it up: A touch of lemon zest or a pinch of chili flakes adds brightness
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Crispy Zucchini Ricotta Fritters
Ingredients
Method
- Grate the zucchini and place in a colander. Sprinkle with 1/2 tsp salt and let sit for 15 minutes with a weight on top to help release moisture. Then squeeze out as much liquid as possible.
- In a mixing bowl, combine grated zucchini, drained ricotta, parmesan, chopped spring onion, flour, minced garlic (if using), chopped mint, egg, nutmeg, black pepper, and 1/4 tsp salt. Mix until well combined.
- Heat olive oil in a frying pan over medium heat.
- Lightly oil your hands and form spoonfuls of the mixture into flattened fritters. Place gently into the hot oil.
- Cook for 3–4 minutes per side or until golden and crispy. Avoid overcrowding the pan.
- Transfer to a plate lined with paper towels to drain excess oil. Serve warm or at room temperature.
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