Go Back
Amal

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Grate the zucchini and sprinkle with salt. Let it sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel.
  2. In a bowl, beat the eggs and mix in ricotta cheese, garlic, green onions, grated carrot, black pepper, and flour. Stir until combined.
  3. Fold in the drained zucchini and mix well to form a thick batter.
  4. Heat olive oil in a pan over medium heat. Spoon small portions of the batter into the pan, flattening them slightly.
  5. Fry for 2-3 minutes per side, or until golden brown and crispy.
  6. 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.