Lemon Ricotta Zucchini Fritters

$- 2 medium zucchinis - 1 cup ricotta cheese - 1/2 cup all-purpose flour - 1/4 cup grated Parmesan cheese - 2 large eggs - Zest of 1 lemon - Juice of 1/2 lemon - 1 teaspoon baking powder - 1 teaspoon garlic powder - Salt and pepper to taste - Olive oil for frying - Fresh parsley for garnish I love these fritters because they blend fresh zucchini and creamy ricotta. The ricotta gives a rich texture, making them truly special. The zucchinis add moisture and a light flavor. Using medium zucchinis works best as they have a nice balance of sweetness and firmness. The lemon zest and juice are game changers. They brighten up the dish and add a refreshing taste. The garlic powder gives a subtle warmth. Salt and pepper are key to enhancing all the flavors. When it comes to frying, a good olive oil is a must. It adds richness and helps achieve that lovely golden crust. Fresh parsley not only adds color but also a fresh taste. I recommend sprinkling it on top just before serving. These ingredients come together easily. You can find them in almost any kitchen. Each component plays a role in making these fritters delicious and fun! {{ingredient_image_1}} Start by grating the zucchinis. Use a box grater or a food processor. Place the grated zucchini in a clean kitchen towel. Squeeze out the extra moisture. This step is key. It helps keep the fritters from being soggy. You want them crispy, not mushy. In a large mixing bowl, combine the drained zucchini, ricotta cheese, flour, and Parmesan cheese. Crack in the two large eggs. Add the lemon zest and juice. Mix in the baking powder, garlic powder, salt, and pepper. Stir until everything blends well. This mix is where the magic happens. Heat a non-stick skillet over medium heat. Drizzle some olive oil in the pan. Let it heat up before adding the fritters. Use a spoon or an ice cream scoop. Drop spoonfuls of the mixture into the skillet. Flatten them slightly with the back of the spoon. Cook for 3 to 4 minutes on each side. Look for a golden-brown crust. This means they are done and crispy. Once cooked, transfer the fritters to a plate lined with paper towels. This absorbs excess oil. While they cool, chop some fresh parsley for garnish. Before serving, sprinkle the chopped parsley on top. You can also add a dollop of sour cream or lemon-garlic yogurt sauce. This adds extra flavor and makes the fritters shine. To make great fritters, start with the zucchinis. Grate them, then squeeze out the moisture. This step is key. If you skip this, your fritters will be soggy. Use a clean kitchen towel to get all the extra water out. It helps the fritters hold together and become crisp. For the best results, heat your skillet over medium heat. Use just enough olive oil to coat the bottom. Too much oil can make the fritters greasy. When you drop the mixture into the skillet, flatten them slightly. This helps them cook evenly. Fry each side for about 3-4 minutes, until they turn golden brown. Want to boost the taste? Consider adding fresh herbs like basil or dill. You can also use spices like red pepper flakes for a kick. Just remember, a little goes a long way. Mix these extras into your batter for a new twist. This makes your fritters even more exciting. Pro Tips Grate and Squeeze: Ensure to squeeze out excess moisture from the grated zucchini to keep the fritters crispy. Temperature Check: Make sure your skillet is at medium heat to achieve a perfect golden-brown color without burning. Batch Cooking: Cook the fritters in batches to avoid overcrowding the pan, which can lower the temperature and lead to sogginess. Flavor Boost: Add fresh herbs or spices to the mixture for an extra flavor kick, such as dill or chives. {{image_2}} If you cannot find zucchini, you can try using yellow squash. It has a similar texture and flavor. For ricotta, cottage cheese works well. Just remember to drain it well to avoid extra moisture. You can easily change the taste of your fritters! Add fresh herbs like basil or dill for a new twist. A pinch of smoked paprika or cayenne pepper can give a nice kick. Try adding your favorite spices to make them your own. You can bake or fry these fritters. Frying gives them a crispy outside and soft inside. Heat some olive oil in a skillet and cook each side until golden. Baking is healthier but may not get as crisp. Preheat your oven to 400°F (200°C) and place fritters on a lined baking sheet. Bake for about 20 minutes, flipping halfway. Both methods yield delicious results! To store leftover fritters, let them cool first. Place them in an airtight container. You can layer them with parchment paper to prevent sticking. Keep them in the fridge for up to three days. When you’re ready to eat, just reheat them in a skillet for the best taste. For freezing, let the fritters cool completely. Arrange them in a single layer on a baking sheet. Freeze for about an hour, then transfer them to a freezer bag. Remove as much air as possible to prevent freezer burn. These fritters can stay fresh for up to three months. When reheating, bake them in an oven at 375°F until crispy. In the fridge, fritters last about three days. In the freezer, they can last up to three months. Always check for any signs of spoilage, like an off smell or unusual texture. Proper storage keeps your fritters tasty and safe to eat. Yes, you can make these fritters ahead of time. Here are some tips to prepare them in advance: - Mix the batter: You can mix the zucchini and other ingredients a few hours before cooking. Just keep it in the fridge until you're ready to fry. - Cook and store: You can also cook the fritters in advance. Once cool, store them in an airtight container in the fridge for up to two days. - Reheat before serving: To enjoy them warm, simply reheat in a skillet or oven. This keeps them crispy. To prevent fritters from falling apart, use these binding techniques: - Squeeze out moisture: Grate the zucchini and squeeze out excess water. This is key to keeping fritters firm. - Use eggs wisely: The eggs in the batter act as a binder. Make sure to mix them well with the other ingredients. - Adjust flour: If your mixture seems too wet, add a little more flour. This helps the fritters hold their shape. You can pair these fritters with many delicious dips and sides: - Dips: A dollop of sour cream or a lemon-garlic yogurt sauce works great. - Salads: Serve with a fresh green salad or a tomato salad for a light meal. - Garnish: Sprinkle fresh parsley on top for a pop of color and flavor. Lemon ricotta zucchini fritters are simple and tasty. We covered key ingredients like zucchini, ricotta, eggs, and seasoning. You learned step-by-step instructions for making them. Plus, I shared tips for perfecting your fritters and ideas for variations. Remember, the key to great fritters is moisture control and seasoning. Don’t hesitate to try different flavors or cooking methods. With this guide, you’ll create delicious fritters your friends and family will love. Enjoy experimenting in the kitchen!$

Lemon Ricotta Zucchini Fritters

Crispy and flavorful fritters made with fresh zucchini, ricotta cheese, and lemon.

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer

Cuisine Italian

Servings 4

Calories 150 kcal

Ingredients

2 medium zucchinis, grated
1 cup ricotta cheese
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 large eggs
1 unit zest of 1 lemon
1/2 unit juice of 1/2 lemon
1 teaspoon baking powder
1 teaspoon garlic powder
to taste salt and pepper
for frying olive oil
for garnish fresh parsley, chopped

Instructions

Start by grating the zucchinis. Place them in a clean kitchen towel and squeeze out excess moisture. This will prevent the fritters from being soggy.
In a large mixing bowl, combine the squeezed zucchinis, ricotta cheese, flour, Parmesan cheese, eggs, lemon zest, lemon juice, baking powder, garlic powder, salt, and pepper. Mix until well combined.
Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
Using a spoon or ice cream scoop, drop spoonfuls of the fritter mixture into the skillet. Flatten them slightly with the back of the spoon.
Cook for about 3-4 minutes on each side, or until golden brown and crispy. An optimal indicator is a nice, golden-brown crust forming.
Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil while you continue cooking the rest of the batch.
Garnish the fritters with fresh chopped parsley before serving.

Notes

Serve warm with sour cream or lemon-garlic yogurt sauce.

Keyword fritters, lemon, ricotta, zucchini