Fritters. It’s fun to say. And fritters are fun to eat. Fritters are pretty much anything mixed with an egg, herbs and flour, shaped into a patty and cooked in butter till crispy and golden. Zucchini is ideal for making fritters. I top these with a mixture of lemon zest and ricotta cheese, but of course the topping is totally optional.
Zucchini Fritters are an excellent side dish because they go with just about any main course. As always, I recommend making extra and reheating for breakfast the next day…or two…or three!
Place zucchini in a colander and mix with sea salt, allow to sit for ten minutes. Then either press between paper towels or wring in a clean cloth till excess moisture is gone. Looking at this photo I realize I need a prettier colander…like this one. (affiliate link)
Mix with eggs, herbs and flour, form into patties and fry in butter. I like a cast iron pan for this job. (affiliate link)
You can serve as is, or top with a mixture of ricotta and lemon zest. I use a microplane (affiliate link) for this job. Always scrape just until the white is exposed and move to a new area. I love this job because the zest smells heavenly.
When fritters are crispy and brown, top with ricotta and serve!
The Recipe: Zucchini Fritters with Lemon Ricotta
You will need: A food processor or box grater. A microplane and cast iron pan. I used this sea salt, arrowroot powder (if you prefer not to use corn starch) and this gluten free flour if you want to avoid gluten. (affiliate links)
Zucchini Fritters with Lemon Ricotta (Gluten Free Option)
An easy and healthy side dish. Always save extra for the next days breakfast. Just reheat in pan and serve with eggs!
- 3 large zucchini, grated (about 5ish cups, doesn't have to be spot on)
- 1 tsp sea salt
- 1 egg
- 1/4 cup all purpose flour or gluten free flour
- 1 tablespoon arrowroot powder or cornstarch ( I prefer arrowroot for thickening but both work fine)
- 1/2 tsp freshly ground pepper
- 4 Tablespoons chives, chopped and divided
- zest of one small lemon
- 3 tablespoon butter
Lemon Ricotta Topping (optional):
- 1/2 cup whole fat ricotta
- zest of one small lemon
- Grate zucchini place in colander. Sprinkle with sea salt and stir well. Place colander in sink and allow to sit for 10 minutes.
- Well zucchini sits, prepare other ingredients.
- Use a fork to combine cheese and lemon zest.
- After zucchini rests, place between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your fritter will be, so squeeze!
- Place zucchini in a large bowl.
- Add egg, your choice of flour, arrowroot or cornstarch, pepper, lemon zest and 3T chives (reserving one 1 T for garnish). Mix well.
- Take a third of a cup at a time and form into patties.
- Heat a pan on high heat. Add butter. When butter is very hot add zucchini patties.
- Cook till golden brown (about 3-4 minutes) gently turn.
- Cook second side till golden brown. (turn down heat if pan get too hot by now)
- Remove from pan and top with lemon ricotta. Garnish with remaining chives. Serve
Courses Side dish for dinner or breakfast
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