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Crispy Zucchini Ricotta Fritters

Crispy Zucchini Ricotta Fritters are golden on the outside and soft on the inside, bursting with the fresh flavors of zucchini, creamy ricotta, and a hint of mint.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 medium zucchini 400 g
  • 1 egg
  • 25 g grated parmesan cheese (1/4 cup)
  • 120 g ricotta well-drained (1/2 cup + 2 tbsp)
  • 60 g all-purpose flour (7 tbsp)
  • 1 spring onion finely chopped
  • A few fresh mint leaves finely chopped
  • Nutmeg to taste
  • Black pepper to taste
  • 1/2 tsp + 1/4 tsp salt
  • Olive oil for frying

Method
 

  1. 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.
  2. 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.
  3. Heat olive oil in a frying pan over medium heat.
  4. Lightly oil your hands and form spoonfuls of the mixture into flattened fritters. Place gently into the hot oil.
  5. Cook for 3–4 minutes per side or until golden and crispy. Avoid overcrowding the pan.
  6. Transfer to a plate lined with paper towels to drain excess oil. Serve warm or at room temperature.