Servings: 7-8 fritters
I was hesitant if can pull this recipe off. Although this is a very easy recipe, I am not sure if the patty will be able to hold itself together. I am surprised that it did! The secret is mixing just the right amount of ricotta, eggs, and breadcrumbs. These easy zucchini, and ricotta fritters turned out the be the best!
Enjoy these firm, golden, and delicious zucchini, and ricotta fritters with some lemon wedges for a healthy and quick lunch any time with this easy recipe. If you love ricotta like me, then these tasty, easy zucchini, and ricotta fritters are a must! Give this recipe a try very soon. I am one hundred percent sure that you’ll love every bit of these fritters!
INGREDIENTS :
- 4 tbsp olive oil
- 1 egg
- 1/3 c. ricotta drained
- 2 medium zucchini washed and thinly cut into sticks
- 1/2 to 1 c panko breadcrumb depending on the consistency of your ricotta
- lemon zest from a lemon
- salt and pepper to taste
DIRECTIONS :
Step 1: Place the zucchini (that you cut into sticks) along with ricotta, egg, lemon zest, and 1 tsp each of salt and pepper in a large bowl. Mix well before adding the breadcrumbs. Mix again until the breadcrumbs are just blended. Place the batter in the fridge for about 20 minutes to rest.
Step 2: Heat 1/4-inch olive oil in a large skillet. In the meantime, form spoonfuls of zucchini batter into 3-inch diameter patties using your hands. Once the oil is shimmering, add the patties into the skillet (in batches). While the patties are in the pan, flatten them using a spoon. Fry for about 3 minutes on each side over moderately high heat until browned and crispy, turning once. If needed, add extra oil.
Step 3: On paper towels, drain the fritters. Serve the fritters immediately with some lemon wedges. Enjoy!
EASY ZUCCHINI RICOTTA FRITTERS
Ingredients
- 4 tbsp olive oil
- 1 egg
- 1/3 c. ricotta drained
- 2 medium zucchini washed and thinly cut into sticks
- 1/2 to 1 c panko breadcrumb depending on the consistency of your ricotta
- lemon zest from a lemon
- salt and pepper to taste
Instructions
Step 1: Place the zucchini (that you cut into sticks) along with ricotta, egg, lemon zest, and 1 tsp each of salt and pepper in a large bowl. Mix well before adding the breadcrumbs. Mix again until the breadcrumbs are just blended. Place the batter in the fridge for about 20 minutes to rest.
Step 2: Heat 1/4-inch olive oil in a large skillet. In the meantime, form spoonfuls of zucchini batter into 3-inch diameter patties using your hands. Once the oil is shimmering, add the patties into the skillet (in batches). While the patties are in the pan, flatten them using a spoon. Fry for about 3 minutes on each side over moderately high heat until browned and crispy, turning once. If needed, add extra oil.
Step 3: On paper towels, drain the fritters. Serve the fritters immediately with some lemon wedges. Enjoy!
