To say I love these Zucchini Fritters is an understatement. They are fresh, light and will leave you coming back for more! Filled with beautiful ricotta and lemon zest, they are the perfect breakfast, lunch or dinner option and are a great alternative to veggie patties on burgers or on their own with salad.
what you need
3 zucchini’s shredded
1/3 cup all-purpose flour or almond meal
2 large eggs, lightly beaten
1 lemon zested
1/2 cup ricotta (1/4 in the mix and a 1/4 to serve)
1 red onion finely chopped
- Place the shredded zucchini in a sieve over a bowl or the sink and sprinkle liberally with salt (this step is important!) set aside for 10 or so minutes then squeeze as much liquid out as you can. Transfer into a large mixing bowl.
- Add the flour or almond meal, eggs, onion, ricotta, lemon zest, salt and pepper and mix well.
- Liberally coat the bottom of a large non stick pan with coconut or olive oil and place it over medium-high heat. While oil is heating up, start to make medium sized fritters by rolling 2-3 tablespoons of the mixture into a ball and pressing lightly.
- Cook fritter for 2-3 minutes on eat side or until golden brown, drain on a paper towel and season if needed. Top with ricotta and lemon zest and serve these crowd pleasers as desired.
I’d love to know if you love these little guys as much as me! Feel free to let me know in the comments below.