Zucchini Ricotta Fritters

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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, Zucchini Scarpaccia 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.

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