Delicious, savory patties made from plump zucchini, tangy ricotta, and fresh herbs.
Ricotta Fritters are like small donut holes. The batter is made with ricotta cheese and they turn out to be so airy, fluffy and tasty.
I had very little expectations about this zucchini ricotta fritters recipe. I was 85% sure the recipe wouldn’t work, the ricotta wouldn’t be firm enough to bind the ingredients and, in the end, the patties/fritters would crumble and take apart in the pan. I was mentally prepared for the disaster. It worked, instead. Against all … Continue reading "Easy Zucchini Ricotta Fritters"
These delicious savoury Zucchini & Ricotta Fritters with Feta and Dill are absolutely addictive. Low fat and low cal, it seems impossible that anything so healthy could taste so great. Topped with a dollop of tzatziki, these fabulous fritters make an easy summertime hors d'oeuvre or side dish served with some grilled fish or chicken. Tweak the recipe with some smoked mozzarella or pecorino cheese instead of the feta or some chopped spinach, sweet corn or fresh cilantro for more savoury twists on this true Italian classic. Zucchini & Ricotta Fritters with Feta and Dill Makes about 20 fritters 2 medium zucchini, coarsely shredded 1/4 cup ricotta cheese 1/4 cup Greek yogurt 2 tbsp feta, crumbled 3 garlic cloves, minced 3 large scallions, very thinly sliced 1/4 cups fresh dill, chopped 2 large eggs 2 tsp finely grated lemon zest Kosher salt and freshly ground pepper Olive or vegetable oil, for frying 3/4 cup all-purpose flour Lemon wedges and tzatiki, for serving In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Then thoroughly squeeze out as much moisture as you can. In a large bowl, combine the zucchini, ricotta, yogurt, feta, garlic, scallions, dill, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges and a little tzatziki.
Zucchini ricotta fritters are a delicious and savory treat, perfect as a side dish, appetizer, or even a light meal.
A simple dinner idea, or the perfect lunchbox addition, these ricotta and vegetable fritters are delicious as a side, whole meal, or a quick snack.
A classic brunch dish, our Ricotta & Parmesan Cheese Fritters, topped with a dollop of sour cream and a side of smoked salmon are very low-carb and keto-freindly.
These quick fried treats are super easy and feel like deconstructed jelly doughnuts
Is your garden overflowing with zucchini? Here is an easy recipe to use them. Served hot or cold in lunches, it will make everyone happy!
Spread the love Advertisements 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 […] More
These delicious savoury Zucchini, Ricotta & Feta Fritters with Dill are absolutely addictive. Low fat and low cal, it seems impossible that anything so healthy could taste so great. Topped with a dollop of tzatziki, these fabulous fritters make an easy summertime hors d'oeuvre or side dish served with some grilled fish or chicken. Tweak the recipe with some smoked mozzarella or pecorino cheese instead of the feta or some chopped spinach, sweet corn or fresh cilantro for more savoury twists on this true Italian classic. Zucchini, Ricotta & Feta Fritters with Dill Makes about 20 2 medium zucchini, coarsely shredded 1/4 cup ricotta cheese 1/4 cup Greek yogurt 2 tbsp feta, crumbled 3 garlic cloves, minced 3 large scallions, very thinly sliced 1/4 cups fresh dill, chopped 2 large eggs 2 tsp finely grated lemon zest Kosher salt and freshly ground pepper Olive or vegetable oil, for frying 3/4 cup all-purpose flour Lemon wedges and tzatiki, for serving In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Then thoroughly squeeze out as much moisture as you can. In a large bowl, combine the zucchini, ricotta, yogurt, feta, garlic, scallions, dill, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges and a little tzatziki.
I know that sufganiyot – jelly doughnuts – are traditional and beloved for Hanukkah. But I feel confident that once you try these easy and incredibly delicious ricotta fritters, …
I had very little expectations about this zucchini ricotta fritters recipe. I was 85% sure the recipe wouldn’t work, the ricotta wouldn’t be firm enough to bind the ingredients and, in the end, the patties/fritters would crumble and take apart in the pan. I was mentally prepared for the disaster. It worked, instead. Against all … Continue reading "Easy Zucchini Ricotta Fritters"
A classic brunch dish, our Ricotta & Parmesan Cheese Fritters, topped with a dollop of sour cream and a side of smoked salmon are very low-carb and keto-freindly.