These zucchini ricotta fritters are the kind of thing you’ll want to make on repeat all summer. They’re super easy, full of flavor and perfectly crisp without being heavy. The ricotta keeps the inside creamy and indulgent, while the edges get golden and crisp, lastly the fresh mint and spring onion add a bright little lift to every bute.
These fritters are great as a light lunch, a simple appetizer or a versatile side dish. And if your kitchen is overflowing with summer zucchini, this is one of the tastiest ways to put to use. Even kids and picky eaters will, probably, love them. Just finish with a squeeze of lemon and/or drizzle of extra virgin olive oil, if you like, for something fresh, simple and super 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, so it’s not vegetarian. If you prefer a plant-based option, look for cheeses made with 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
Once cooled down completely store them in an airtight container for up to 3-4 days.
To reheat, place them into a hot skillet or pan (no extra oil needed) or bake in a 180°C (350°F) oven for about 10–15 minutes to get the edges crispy 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 if you like
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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 wet 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, if necessary. Serve warm!
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