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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!

Course Side Dish
Cuisine American
Keyword easy breakfast recipe, easy side dish recipe
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 8 servings
Author Linda Spiker

Ingredients

  • 3 large zucchini, grated (about 5ish cups, doesn't have to be spot on)
  • 1 teaspoon sea salt
  • 1 large egg
  • 1/4 cup Flour of your choice (see gluten and grain free options above)
  • 1 tablespoon arrowroot powder or cornstarch
  • 1/2 teaspoon freshly ground pepper
  • 4 Tablespoons chives, chopped and divided
  • zest of one small lemon
  • 3 tablespoon butter or olive olive oil

Lemon Ricotta Topping (optional):

  • 1/2 cup whole fat ricotta
  • zest of one small lemon

Instructions

  1. Using a box grater or food processor, grate zucchini and place in colander. Sprinkle with sea salt and stir well. Place colander in sink and allow to sit for 10 minutes.

  2. While zucchini sits, prepare other ingredients:

  3. Zest the lemon. Use a fork to combine cheese and lemon zest, set aside. Whisk the egg and chop the chives

  4. 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!
  5. Place zucchini in a large bowl.

  6. Add egg, your choice of flour, arrowroot or cornstarch, pepper, lemon zest and 3 tablespoons of chives (reserving one 1 T for garnish). Mix well.

  7. Take a third of a cup at a time and form into patties with hands

  8. Heat a pan on high heat for one minute. Add 1 Tablespoon butter or olive oil, coat pan evenly. When butter or oil is very hot add zucchini patties. Turn heat to medium high.

  9. Cook until golden brown (about 3-4 minutes) gently turn.

  10. Cook second side until golden brown. (turn down heat if needed)

  11. Work in batches, carefully wiping down pan between and adding more butter or oil for next batch.
  12. Top with lemon ricotta. Garnish with remaining chives. Serve