Zucchini Fritters

Yield 6 fritters


  • 1/4 cup ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated parmesan cheese
  • 1 Tablespoons minced fresh parsley leaves
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon grated lemon zest
  • 2 small zucchini (or 1.5 medium), scrubbed and ends trimmed
  • salt and ground black pepper
  • 1 cup finely ground crackers (I used whole wheat water crackers) or bread crumbs
  • vegetable oil for pan-frying
  • lemon wedges


Combine the ricotta, eggs, parsley, garlic, and lemon zest in a large bowl.

Shred the zucchini on the large holes of a box grater. Wrap with a few paper towels or a kitchen towel and squeeze tightly to remove as much moisture as possible. Add the zucchini to the ricotta mixture, and season with salt and pepper. Stir well to combine, and about a 1/2 cup cracker crumbs so that the mixture is no longer sticky.

Spread the remaining cracker crumbs on a plate.

Heat about 1/4 inch of oil in a large skillet over medium-high heat.

Take about 1/3 cup of the zucchini mixture and form into a 3-inch patty. Dredge both sides with the bread crumbs. Place the patty on a baking sheet on a plate and repeat with the remaining zucchini mixture. You should have about 6 fritters.

Dip the edge of a fritter in the oil. If it sizzles, the oil is ready. If at any point the oil starts to smoke, reduce the heat.

Add as many fritters as will fit comfortably in the pan. Cook about 2 minutes per side, until the bottoms are a rich golden brown, turning once.

Ricotta Sauce

I just whipped this up using stuff I found in the fridge. I think these would also taste great with ranch dressing.

  • 1/4 cup ricotta
  • 2 tbsp. honey mustard
  • 1 tbsp. orange muscat vinegar

Mix together ingredients in a small bowl and dollop on top of fritters.

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