Fritters. It’s fun to say, and fritters are fun to eat. The term fritter pretty much refers to any grated vegetable mixed with an egg, herbs and flour that is shaped into a patty and cooked until crispy and golden. These Zucchini Fritters with Lemon Ricotta (with Gluten and Grain Free Option) are a great way to use the over abundance of zucchini from your summer garden!
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How to Make Zucchini Fritters with Lemon Ricotta (with Gluten Free Option)
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. The process of making a fritter is really simple. Start by using a food processor or box grater to grate zucchini, then allow it to “rest”…
“Resting” Makes All the Difference:
Place zucchini in a colander and toss a teaspoon of sea salt, allow to sit for ten minutes. Why so much salt?! Don’t panic, the salt draws the moisture out of the zucchini, and boy does it work like a charm! BUT THEN we lose a lot of that salt when we either press between paper towels or wring in a clean cloth till excess moisture is gone. This is an important step as it will prevent your fritter from being soggy. Because no one likes a soggy fritter! After removing the excess water, you simply mix with eggs, herbs and your choice of flour, form into patties and fry in butter or olive olive. I like a cast iron pan for this job. (affiliate link)
The Lemon Ricotta Topping:
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!
MAKING This Recipe GLUTEN or Grain FREE AND JUST AS GOOD!
Not all gluten free flours are created equal. I recommend Jovial Gluten Free Pastry Flour for GF baking. The grains aren’t just gluten free, they are soaked for easier digestion! If you prefer a grain free option I recommend Otto’s Cassava Flour. Cassava flour looks like flour made from wheat, it cooks like flour made from wheat and holds together like flour made from wheat but it is completely grain and nut free! Cassava flour is made from 100% yuca root and is the best option I have run across for people that need to avoid gluten and grains!
Want more zucchini recipes?
Try these Zoodles with Almond Pesto and/or Easy Zucchini and Corn Grilled Naan Pizza!
The Recipe: Zucchini Fritters with Lemon Ricotta
You will need: A food processor or box grater to grate zucchini. I use microplane to zest the lemon.
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 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
- 1/2 cup whole fat ricotta
- zest of one small lemon
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.
While zucchini sits, prepare other ingredients:
Zest the lemon. Use a fork to combine cheese and lemon zest, set aside. Whisk the egg and chop the chives
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 3 tablespoons of chives (reserving one 1 T for garnish). Mix well.
Take a third of a cup at a time and form into patties with hands
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.
Cook until golden brown (about 3-4 minutes) gently turn.
Cook second side until golden brown. (turn down heat if needed)
Work in batches, carefully wiping down pan between and adding more butter or oil for next batch.
Top with lemon ricotta. Garnish with remaining chives. Serve
MAY I PLEASE ASK A LITTLE FAVOR?
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Going to make these this week 🙂 Thank you! I think my girls will love them!
My daughter is not a zucchini fan and she loved them! Good luck.
Linda this looks absolutely delicious. Love the ricotta and lemon zest topping!
I’m always looking for new and fun ways to eat zucchini, and love this idea. These look delicious, especially with the cheese. 😉
I’m looking forward to trying them out!
Hope you enjoy them Tracy!
Linda these sound delicious! They’re so beautiful too! I love the addition of the lemon ricotta, wow, what a yummy topping.
I recently discovered dehydrated zucchini but this looks even better! I’m keeping this in mind when we get an abundance of zucchini at the local market!
I’m sharing this recipe later on FB! These look so delicious and I always have extra zucchini in the fridge!
this sounds amazing!
Aw, ricotta is really one of those things that I miss about being dairy-free. #pityparty
The zucchini fritters look terrific. I can’t wait to make them!
Hope you love them Marcie!
Delicious… was short one zucchini so grated a carrot in the mix, so good!
Carrots are a great addition! I’ll be doing a carrot fritter soon:)
3 Medium zucchini… I only have one GINORMOUS one? How many grated cups, approximately, do I need for the recipe?
Hmmmm I have never measured. I will make them and measure…and then get back to you:)
I measured! It’s about 5 cups!
Yum, these look terrific – love fritters and your topping is so nice & fresh!
These will be so perfect this summer when I have an abundance of zucchini from the garden.
Hi Linda, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you’ll get some visits coming your way!
Thank you Maya!
These look great. My husband and I both love zucchini fritters and used to have them at our favourite breakfast spot until they removed them from the menu (the horror!!). We are totally having them for breakfast tomorrow with poached eggs.
How dare they! Enjoy 🙂
Looks so amazing and fun! I think I’ll reduce the salt and see if my 10 month old will like it. Thanks for the recipe!
Thanks Jean, the salt is mostly to draw out the water in the zucchini, when you squeeze out the liquid, a lot of the sodium leaves with it!
So delicious! I really like how the crispiness goes with the smooth ricotta!
What a treat! These will be awesome for brunch!
That lemon ricotta topping is off the hook! I have never wanted MORE zucchini MORE! 😉
These look so good! I’ll be trying the cassava flour version. I have a feeling I’ll be putting that ricotta on everything.