Zucchini Ricotta Fritters

Zucchini Ricotta Fritters

Second only to deep-frying, the best place for zucchini is inside fritters. I say this because if I hadn’t been dared to taste a piece of deep-fried zucchini a few years back, causing me to fall head over heels in love after hating it’s guts my entire life, I wouldn’t be sharing any zucchini recipes.

Fritters, cupcakes, fries, cornbread, etc. . .Nada.

That means I wouldn’t be eating as much zucchini as I possibly can stuff into my days. Sad.

August should officially be declared zucchini month in my neck of the woods when it sprouts out of every corner of the garden and is piled up to the rafters in any store you venture into. Good times.

When they see me coming with my empty cart I think they do a little happy dance because somehow they know I always bring home more of them then a sane human being would and love the heck out of them by cooking them in all kinds of delicious ways.

A meal with zucchini in it makes me just as happy as dessert. I’m so weird like that.

Zucchini Ricotta Fritters
Anywho. . . these fritters are Italian-inspired (thank-you Mario Batali) with ricotta cheese, garlic, scallions, Parmesan and lemon to flavor them up.

They’re pan fried in olive oil to give them crispy outsides and creamy middles, the hallmarks of any good fritter, with a lemony sour cream sauce for serving.

Best of all, you don’t have to squeeze the water out of the zucchini. The flour and Parmesan will soak up any excess and it will blend itself right into the batter.

Zucchini Ricotta Fritters
The next time you pass by a stack of zucchini don’t keep on going. Stop and bring home a few to make fritters. Even your zucchini hating family will like them because who hates fritters?

That’s crazy talk.

I’ll have none of it here.

Zucchini Ricotta Fritters
Zucchini Ricotta Fritters

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: makes about 20 fritters

Zucchini Ricotta Fritters

Golden, crispy fritters with zucchini, ricotta cheese, garlic, scallions, Parmesan cheese and lemon. They're pan fried in olive oil and served with a lemony sour cream sauce.


2 medium zucchini (4 - 5 cups), coarsely shredded on the large holes of a box grater
2 garlic cloves, thinly sliced
3 scallions, thinly sliced
1/2 cup fresh ricotta cheese
2 large eggs
2 teaspoons lemon zest, just the yellow not the white part
coarse salt and freshly ground pepper
3/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
olive or vegetable oil, for frying
1/2 cup sour cream
2 tablespoons mayo
1 - 2 tablespoons fresh lemon juice


  1. In a large bowl mix the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper together.
  2. Add the flour and Parmesan, stir just until incorporated.
  3. In a large frying pan over medium, heat enough oil to generously cover the bottom of the pan.
  4. Add 2-tablespoons of the zucchini batter to the hot oil and spread it out/pat it down to make 3-inch fritters. Work in batches, cooking as many as will fit in the pan with an inch or two between them.
  5. Cook until browned and crisp, turning once, 2 - 3 minutes a side.
  6. Drain on paper towels and serve warm with sour cream sauce.
  7. To make the sauce whisk the sour cream, mayo and lemon juice together, starting with 1 tablespoon and adding more to taste.


Adapted from Food and Wine

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


Zucchini Ricotta Fritters

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  1. Jessica says

    I tried your recipe and I had the most liquid “dough” ever!!!! It’s not true that you don’t need to dry the zucchini :-(

    • says

      Hi Jessica! The dough might have been watery but how did they cook up? Mine had a little water in it too but it didn’t affect the outcome – they cooked up fine.

  2. says

    I could never get zucchini fatigue! Is that even a thing?! Love it in fritters and especially love that there is no zucchini squeezing necessary for these! That is my least favorite part of the fritter process.

  3. says

    We’re all glad you discovered zucchini so you can show us yummy recipes like this!

    Moon, we’re glad your mom spoils you just as you deserve to be! Love and purrs, Angel & Isabella

  4. says

    zucchini has to be the most versatile food I know. It’s used in so many different recipes. These look really good. I wouldn’t mind having a stack of those right now

  5. says

    I have really grown to love zucchini . I make it in my spiralizer as spaghetti and love it. Fritters sound good too. I happen to have some ricotta in the fridge. Pinning this to make later this week. Thanks for the recipe.

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