Mediterranean Zucchini Ricotta Fritters
These zucchini ricotta fritters are light, crispy on the outside, and tender inside. They bring together fresh Mediterranean flavors with zucchini, creamy ricotta, herbs, and a hint of lemon. They make a perfect appetizer, side dish, or even a light lunch served with Greek yogurt or tzatziki.
Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
2 medium zucchinis, grated
1 teaspoon salt (for draining zucchini)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1/2 cup all-purpose flour (or chickpea flour for a lighter twist)
2 cloves garlic, minced
2 green onions, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint or dill, chopped
Zest of 1 lemon
1/2 teaspoon black pepper
Olive oil, for frying
Instructions
Prepare the zucchini: Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
Make the batter: In a large mixing bowl, combine the ricotta, Parmesan, eggs, flour, garlic, green onions, parsley, mint or dill, lemon zest, black pepper, and the drained zucchini. Mix until everything is well combined. The mixture should be thick enough to hold its shape—add a little extra flour if too wet.
Fry the fritters: Heat about 2–3 tablespoons of olive oil in a skillet over medium heat. Scoop 2 tablespoons of mixture per fritter into the pan, flattening them slightly with a spatula. Cook for 2–3 minutes per side until golden brown and crispy. Work in batches, adding more oil as needed.
Drain & serve: Place the cooked fritters on a paper towel-lined plate to absorb excess oil. Serve warm with a dollop of Greek yogurt, tzatziki, or a squeeze of lemon juice.
Tips
Drain zucchini well: The key to crisp fritters is squeezing out as much water as possible from the zucchini. If it’s watery, the fritters will fall apart.
Test one first: Fry a small fritter to check seasoning and texture. If it’s too wet, add a little more flour.
Keep warm: If making a larger batch, keep cooked fritters warm in a 200°F (95°C) oven while you finish frying the rest.
Don’t overcrowd the pan: Fry in batches so they cook evenly and stay crisp.
Variations
Cheese swap: Try crumbled feta instead of Parmesan for a saltier, tangier flavor.
Gluten-free: Use chickpea flour, almond flour, or a gluten-free blend in place of all-purpose flour.
Herb twist: Switch parsley and mint with fresh basil, dill, or cilantro depending on your taste.
Baked version: For a lighter option, bake fritters on a parchment-lined sheet at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Add veggies: Mix in grated carrots, spinach, or even finely chopped bell peppers for more color and nutrition.
Spice it up: Add chili flakes or a pinch of cayenne if you like a little heat.
Q&A
Q: Can I make the fritter mixture ahead of time?
A: Yes, you can prepare the mixture a few hours in advance and refrigerate it. Just stir well before frying, as the zucchini may release more liquid.
Q: Can I freeze zucchini ricotta fritters?
A: Absolutely. Let them cool completely, then freeze in a single layer on a tray before transferring to a freezer bag. Reheat in the oven at 375°F (190°C) until warmed through and crisp.
Q: What’s the best dipping sauce for these fritters?
A: Greek yogurt with lemon zest and garlic, classic tzatziki, or even a light marinara sauce pairs well.
Q: Can I make them without eggs?
A: Yes. Replace eggs with a flaxseed or chia egg (1 tablespoon ground flax or chia + 3 tablespoons water per egg) to help bind the mixture.
Nutrition Facts
(per fritter, approx. based on 12 fritters)
Calories: 95
Protein: 5g
Fat: 6g
Carbohydrates: 6g
Fiber: 1g
Sugars: 1g
Sodium: 150mg
(Values may vary depending on ingredients and portion size.)
Conclusion
Mediterranean zucchini ricotta fritters are a fresh, flavorful way to enjoy summer vegetables with a creamy, cheesy twist. They’re crisp on the outside, soft inside, and versatile enough to serve as an appetizer, snack, or light meal. With endless options for herbs, cheeses, and even cooking methods, they’re a recipe you’ll want to make again and again.