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    Home » Italian Recipes » Appetizers & Starters

    Zucchini Ricotta Fritters

    August 4, 2023 by angelakallison 23 Comments

    Jump to Recipe

    Zucchini Ricotta Fritters are a delicious and savory treat, perfect as a side dish, appetizer, or even a light meal. Serve with a squeeze of fresh lemon juice.

    Zucchini Ricotta Fritters stacked on a plate with a wedge of lemon next to it.

    Zucchini Ricotta Fritters are a delicious and easy way to use up extra zucchini and ricotta cheese. These crunchy and creamy fritters are a classic Italian recipe that's full of flavor.

    If you love these fritters be sure to check out Mashed Potato Cakes using leftover mashed potatoes. For another zucchini treat, try this Zucchini Ricotta Ciambella or these Zucchini Carrot Raisin Muffins. For a sweet ricotta treat, try this Strawberry Ricotta Cake!

    You'll Love Zucchini Ricotta Fritters!

    Creamy and crunchy zucchini ricotta fritters are so easy to make - they're sure to be your new favorite way to use zucchini.

    This recipe is even great for those who claim to not like zucchini. Fried to crispy perfection, this will be sure to be a new favorite treat.

    The ricotta cheese adds a delicious and creamy texture to the fritter. Just be sure to drain it well before adding to the mixture.

    I like to make these whenever I have leftover zucchini on hand. It's a great way to get everyone to eat their vegetables.

    White plate with three zucchini ricotta fritters on it and a slice of lemon.

    This recipe is also very versatile. You can substitute ingredients and add in other flavors.

    I like to serve zucchini ricotta fritters as an appetizer or light lunch. They are perfect with a squeeze of lemon juice and are best eaten warm.

    Ingredients and Substitutions

    Ingredients needed for recipe including flour, eggs, Parmesan cheese, lemon, baking powder, and oil.
    • Zucchini: here, you will need about two cups of shredded zucchini, which is about two medium-sized zucchinis.
    • Ricotta: either whole milk or part skim ricotta cheese work in this recipe. Be sure to drain the ricotta well before using.
    • Eggs: you will need two large room temperature eggs.
    • Parmesan: use grated parmesan cheese. Other similar hard grated cheeses can be substituted.
    • Green onions: instead of chopped green onion you could substitute chopped red onion or chopped fresh parsley.
    • Garlic: fresh minced garlic adds a burst of Italian flavor to this dish.
    • Baking powder: this will help the zucchini ricotta fritter rise.
    • Flour: here, I use regular all-purpose flour. You can substitute whatever flour you'd like.
    • Oil: the oil is for frying. I like to use olive oil, but vegetable oil or canola oil works fine.

    How to Make Zucchini Ricotta Fritters

    Cook the fritters in a large nonstick skillet. You want to be careful not to overcrowd the pan when cooking.

    Process shots showing how to make recipe including forming the patties and frying them in oil.

    Step 1: grate the zucchini and squeeze out moisture

    The first step for making zucchini ricotta fritters is to grate the zucchini. You can do this using a box grater or food processor.

    After grating, place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to prevent the fritters from becoming soggy.

    Step 2: make the batter

    In a large bowl, combine the grated zucchini with remaining ingredients. Mix well using a rubber spatula until well combined.

    Step 3: fry the fritters

    Heat the oil in a large nonstick skillet. You will need about ⅓-1/2 inch of oil in the pan.

    Use either a muffin scoop or spoon to carefully place rounds of the batter into the hot oil. Use a spoon to flatten the batter into patties.

    Cook 2-3 minutes, then carefully flip and cook the other side.

    Step 4: drain on paper towels

    Once the zucchini ricotta fritters are done cooking, carefully transfer them to a plate lined with paper towels to drain any excess oil. Sprinkle with kosher salt.

    Zucchini Ricotta Fritters on a white plate with lemon slices and a checkered napkin in the background.

    Let sit for a couple of minutes to cool slightly. These delightful fritters are best enjoyed immediately while still warm and crispy.

    Recipe Tips

    • Zucchini: squeezing the extra moisture from the zucchini is a crucial step to prevent the fritters from becoming soggy.
    Pile of grated zucchini that has been squeezed dry with a bowl of the liquid in the background.
    • Ricotta: be sure to drain the ricotta before using if it appears very wet. 
    • Oil: I like to fry these in olive oil, but you can use canola or vegetable oil instead. 
    • Leftovers: store leftover fritters in an airtight container in the refrigerator. Reheat in the oven or air fryer until crispy and golden.

    Serving Suggestions

    Appetizer: these are great as an appetizer. Keep warm in an oven set to a low temperature (225-250 degrees) and remove before serving.

    Side Dish: Zucchini Ricotta Fritters would make a great side dish as well. Serve with cooked salmon or chicken, or a side for a simple pasta like this Sausage Kale Pasta.

    Main Dish: I like to serve this as a light meal and they are great for lunch. Pair with a squeeze of fresh lemon and a dollop of sour cream for a delicious and satisfying meal.

    Frequently Asked Questions

    How to remove moisture from grated zucchini?

    Start by grating the zucchini using a box grater or a food processor. After grating, place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible into a bowl. Repeat the process until there is not more liquid squeezing out of the zucchini.

    How to store leftover zucchini ricotta fritters?

    Store leftover fritters in an airtight container in the refrigerator. It is helpful to place a paper towel between each fritter to draw out additional moisture. You can also freeze in an airtight container for up to a month.

    How to reheat zucchini fritters?

    You can reheat fritters in a 375 degree oven for 10-15 minutes until warm, or on in a pan over the stove on medium heat until warm. You can also air fry until crisp.

    White plate with zucchini ricotta fritters garnished with green onion and lemon slices.

    More Italian Veggie Recipes

    • Italian Roasted Vegetables
      Italian Roasted Vegetables
    • Asparagus Ricotta Frittata
      Asparagus Ricotta Frittata
    • Italian Roasted Potatoes in a white bowl.
      Italian Roasted Potatoes
    • Peas and Pancetta piled high on a white plate.
      Peas and Pancetta

    Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

    Zucchini Ricotta Fritters.
    Print Recipe
    5 from 37 votes

    Zucchini Ricotta Fritters

    Zucchini ricotta fritters are a delicious and savory treat, perfect as a side dish, appetizer, or even a light meal.
    Prep Time10 minutes mins
    Cook Time12 minutes mins
    Total Time22 minutes mins
    Course: Appetizer
    Cuisine: Italian
    Keyword: fritters, zucchini
    Servings: 12 servings
    Calories: 160kcal
    Author: Angela Allison

    Equipment

    • box grater or food processor
    • frying pan

    Ingredients

    • 2 cups grated zucchini (about two medium zucchini)
    • 1 cup ricotta cheese, drained
    • ½ cup all purpose flour
    • 2 large eggs
    • ¼ cup grated Parmesan cheese
    • 2 tablespoons green onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon baking powder
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • olive oil for frying (about a cup)
    • lemon wedges for serving, optional

    Instructions

    • Start by grating the zucchini using a box grater or a food processor. After grating, place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
    • In a large mixing bowl, combine the grated and drained zucchini with the ricotta cheese, flour, eggs, grated Parmesan cheese, chopped green onion, minced garlic, baking powder, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
    • Heat a generous amount of olive oil in a large non-stick skillet over medium heat. The oil should measure about half an inch deep in the pan.
    • Using a spoon or scoop, carefully drop portions of the zucchini ricotta mixture into the hot oil, gently flattening each portion with the back of the spoon to form a fritter shape.
    • Fry the fritters in batches, making sure not to overcrowd the pan. Cook each fritter for about 2-3 minutes on each side or until they are golden brown and crispy.
    • Once the fritters are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Top with a light sprinkle of kosher salt and squeeze of lemon juice.

    Notes

    • Zucchini: squeezing the extra moisture from the zucchini is a crucial step to prevent the fritters from becoming soggy.
    • Ricotta: be sure to drain the ricotta before using if it appears very wet. 
    • Oil: I like to fry these in olive oil, but you can use canola or vegetable oil instead. 
    • Leftovers: store leftover fritters in an airtight container in the refrigerator. Reheat in the oven or air fryer. 

    Nutrition

    Calories: 160kcal | Carbohydrates: 6g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 200mg | Potassium: 102mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Vita

      August 05, 2023 at 8:59 am

      Very delicious 🤗

      Reply
      • angelakallison

        August 06, 2023 at 9:48 am

        Thank you, Vita! 🙂

        Reply
        • DeeDee

          August 07, 2023 at 12:55 pm

          Hi, I was wondering if I could replace the ricotta with something else or can I omit it from the recipe?

          Reply
          • angelakallison

            August 07, 2023 at 2:09 pm

            You could use cottage cheese here instead. You could omit it from the recipe, the fritter will just have a less creamy and more crispy texture.

            Reply
    2. Kelley

      August 05, 2023 at 1:40 pm

      Could I air fry them to help make them even healthier?

      Reply
      • angelakallison

        August 06, 2023 at 9:48 am

        Sure! Just be sure to spray the air fryer with nonstick spray first.

        Reply
    3. Star

      August 05, 2023 at 11:37 pm

      yummy. And I don't like zucchini. Will mak often/. '#

      Reply
    4. Peggy M.

      August 06, 2023 at 1:19 am

      5 stars
      These are so good! They make a wonderful snack as well, just make them a little smaller.

      Reply
      • angelakallison

        August 06, 2023 at 9:47 am

        So happy you loved them!

        Reply
    5. Jasson

      August 06, 2023 at 2:40 am

      5 stars
      Very nice recipe chef 👍👌👏. I just made them for launch ( I used ricotta cheese that I made last night) yammy 😋. Thank you for your effort 🌞😎

      Reply
      • angelakallison

        August 06, 2023 at 9:47 am

        Thanks Jasson! Love fresh ricotta 🙂

        Reply
    6. Via

      August 06, 2023 at 4:21 am

      5 stars
      Excellent.
      Can you reuse the leftover cooking oil?

      Reply
      • angelakallison

        August 06, 2023 at 9:47 am

        sure! As long as it's not too heavily flavored.

        Reply
      • Jenna

        August 12, 2023 at 4:40 pm

        5 stars
        Thank you so much for this recipe, it's my husband's new favorite, he calls it his dessert! So easy to make too.

        Reply
        • angelakallison

          August 14, 2023 at 8:16 am

          Thanks Jenna! So happy you both enjoyed it 🙂

          Reply
    7. M Zabler

      August 06, 2023 at 12:15 pm

      How long would the take in the air fryer?

      Reply
      • angelakallison

        August 06, 2023 at 12:26 pm

        Air fry at 400 degrees for about 10 minutes.

        Reply
    8. Joanne

      August 09, 2023 at 2:38 pm

      Sooo good will make it again❣️

      Reply
      • angelakallison

        August 09, 2023 at 2:54 pm

        Thanks Joanne! Glad you enjoyed them 🙂

        Reply
    9. Becky

      August 19, 2023 at 5:42 am

      What type of flour would work well for this as a gluten free recipe

      Reply
      • angelakallison

        August 21, 2023 at 9:00 am

        I'd use just a cup for cup brand of GF flour like Bobs Red Mill.

        Reply
    10. Adrien Lucas

      August 21, 2023 at 3:00 am

      5 stars
      Perfection! Easy recipe and can't wait to make this again. Leftovers heat up perfectly and I used the leftovers as a base for a breakfast-no bread- sandwich, summer tomato, bacon, over easy egg and a splash of hot sauce over a dollop of sour cream.

      Reply
      • angelakallison

        August 21, 2023 at 9:03 am

        This sounds amazing! Great ideas, Adrien. So happy you love the recipe 🙂

        Reply

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    Hi, I'm Angela, the recipe creator of This Italian Kitchen. Cooking alongside her Italian family, she grew up creating authentic meals and desserts.

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    Zucchini Ricotta Fritters