Zucchini Fritters with Lemon Ricotta (with Gluten Free Possibility)

Fritters. It’s enjoyable to say, and fritters are enjoyable to eat. The time period fritter just about refers to any grated vegetable combined with an egg, herbs and flour that’s formed right into a patty and cooked till crispy and golden. These Zucchini Fritters with Lemon Ricotta (with Gluten and Grain Free Possibility) are a good way to make use of the over abundance of zucchini out of your summer time backyard!
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Four Zucchini Fritters with Lemon Ricotta (with Gluten Free Option) set on a white platter and sprinkled with chopped chives


The best way to Make Zucchini Fritters with Lemon Ricotta (with Gluten Free Possibility)

Zucchini Fritters are a wonderful facet dish as a result of they go along with nearly any foremost course. As all the time, I like to recommend making further and reheating for breakfast the following day. The method of creating a fritter is admittedly easy. Begin by utilizing a food processor or  box grater  to grate zucchini, then permit it to “relaxation”…

An aerial shot of food processor bowl with grated zucchini that will be used to make Zucchini Fritters with Lemon Ricotta (with Gluten Free Option)


“Resting” Makes All of the Distinction:

Place zucchini in a colander and toss a teaspoon of sea salt, permit to take a seat for ten minutes. Why a lot salt?! Don’t panic, the salt attracts the moisture out of the zucchini, and boy does it work like a appeal! BUT THEN we lose a variety of that salt after we both press between paper towels or wring in a clear fabric until extra moisture is gone. This is a vital step as it would stop your fritter from being soggy. As a result of nobody likes a soggy fritter! After eradicating the surplus water, you merely combine with eggs, herbs and your selection of flour, type into patties and fry in butter or olive olive. I like a cast iron pan for this job. (affiliate hyperlink)

A colander full of grated zucchini with a jar of sea salt next to it


Zucchini Fritters with Lemon Ricotta (with Gluten Free Option) cooking in a cast iron skillet on the stovetop


The Lemon Ricotta Topping:

You’ll be able to function is, or high with a mix of ricotta and lemon zest. I take advantage of a microplane (affiliate hyperlink) for this job. All the time scrape simply till the white is uncovered and transfer to a brand new space. I like this job as a result of the zest smells heavenly.

A small dish of ricotta cheese with lemon zest and microplane set on a wooden backdrop


When fritters are crispy and brown, high with ricotta and serve!

Crispy Zucchini Fritters with Lemon Ricotta (with Gluten Free Option) on a white platter


Not all gluten free flours are created equal. I like to recommend Jovial Gluten Free Pastry Flour for GF baking. The grains aren’t simply gluten free, they’re soaked for simpler digestion! For those who want a grain free possibility I like to recommend Otto’s Cassava Flour. Cassava flour seems to be like flour constituted of wheat, it cooks like flour constituted of wheat and holds collectively like flour constituted of wheat however it’s utterly grain and nut free! Cassava flour is constituted of 100% yuca root and is the best choice I’ve run throughout for those that have to keep away from gluten and grains!

Need extra zucchini recipes?

Attempt these Zoodles with Almond Pesto and/or Simple Zucchini and Corn Grilled Naan Pizza!

You have to: A food processor or box grater to grate zucchini. I take advantage of microplane to zest the lemon. 

A simple and wholesome facet dish. All the time save further for the following days breakfast. Simply reheat in pan and serve with eggs!


Facet Dish



Key phrase:

straightforward breakfast recipe, straightforward facet dish recipe

Servings: 8 servings

Creator: Linda Spiker

  • 3
    massive zucchini, grated (about 5ish cups, would not must be spot on)
  • 1
    sea salt
  • 1
    massive egg
  • 1/4
    Flour of your selection (see gluten and grain free choices above)
  • 1
    arrowroot powder or cornstarch
  • 1/2
    freshly floor pepper
  • 4
    chives, chopped and divided
  • zest of 1 small lemon
  • 3
    butter or olive olive oil

Lemon Ricotta Topping (non-compulsory):

  • 1/2
    entire fats ricotta
  • zest of 1 small lemon

  1. Utilizing a field grater or meals processor, grate zucchini and place in colander. Sprinkle with sea salt and stir effectively. Place colander in sink and permit to take a seat for 10 minutes.

  2. Whereas zucchini sits, put together different substances:

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

  4. After zucchini rests, place between paper towels and squeeze out extra moisture (or wring out in a clear dish towel) The extra moisture you remove the crispier your fritter will probably be, so squeeze!

  5. Place zucchini in a big bowl.

  6. Add egg, your selection of flour, arrowroot or cornstarch, pepper, lemon zest and three tablespoons of chives (reserving one 1 T for garnish). Combine effectively.

  7. Take a 3rd of a cup at a time and type into patties with arms

  8. Warmth a pan on excessive warmth for one minute. Add 1 Tablespoon butter or olive oil, coat pan evenly. When butter or oil may be very scorching add zucchini patties. Flip warmth to medium excessive.

  9. Prepare dinner till golden brown (about 3-4 minutes) gently flip.

  10. Prepare dinner second facet till golden brown. (flip down warmth if wanted)

  11. Work in batches, rigorously wiping down pan between and including extra butter or oil for subsequent batch.

  12. High with lemon ricotta. Garnish with remaining chives. Serve



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