Crispy Garden Bites: Savory Zucchini Fritters with Ricotta and Fresh Vegetables
These crispy zucchini fritters are packed with fresh vegetables and creamy ricotta, making them a light yet satisfying dish. With a perfectly golden crust and a soft, flavorful center, they’re great as a snack, appetizer, or side dish. Serve them with a dollop of sour cream or a zesty yogurt dip for an irresistible treat!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: International
Ingredients
Scale
- 2 medium-sized zucchini, grated
- Salt, to taste
- 4 eggs
- 150 g (⅔ cup) ricotta cheese
- 80 g (⅔ cup) all-purpose flour
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 small carrot, grated
- ½ tsp black pepper
- Olive oil, for frying
Instructions
- Grate the zucchini and sprinkle with salt. Let it sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel.
- In a bowl, beat the eggs and mix in ricotta cheese, garlic, green onions, grated carrot, black pepper, and flour. Stir until combined.
- Fold in the drained zucchini and mix well to form a thick batter.
- Heat olive oil in a pan over medium heat. Spoon small portions of the batter into the pan, flattening them slightly.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove and drain on paper towels. Serve warm with sour cream, yogurt, or a fresh salad.
Notes
- For extra crunch, add 2 tablespoons of breadcrumbs to the batter.
- To make them gluten-free, use almond flour or chickpea flour instead of all-purpose flour.
- These fritters can be baked at 400°F (200°C) for 20-25 minutes or air-fried at 375°F (190°C) for 10-12 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.