Soft and tasty Zucchini fritters with ricotta. In spring and summer, zucchinis are always present in my house! I love them so much and always prepare them in many different ways. I’ll just tell you that on my Blog you will find more than a hundred Recipes with zucchinis. The recipe I want to share with you today is for simple and quick to prepare Soft Zucchini Fritters that are so very good. I added ricotta to the batter for extra soft and special fritters. A batter that is simply prepared in a bowl and then fried by spoonfuls, but if you prefer, you can also bake them in the oven or air fryer. Have I convinced you to try them yet? Let’s head to the kitchen and prepare Soft Zucchini Fritters together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: Serves 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 219.85 (Kcal)
- Carbohydrates 11.59 (g) of which sugars 0.19 (g)
- Proteins 7.92 (g)
- Fat 16.59 (g) of which saturated 4.57 (g)of which unsaturated 9.98 (g)
- Fibers 2.11 (g)
- Sodium 159.58 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini and Ricotta Meatballs
- 14 oz zucchini
- 4.5 oz ricotta
- 1 egg
- 0.5 cup water
- 2/3 cup flour
- 1.4 oz grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 teaspoon instant yeast for savory preparations
- 1 bunch parsley
- to taste salt
- 1 1/4 cups vegetable oil (for frying)
What you need to prepare Ricotta and Zucchini Fritters
- Grater
- Hand Whisk
- Frying Pan
How to prepare quick zucchini fritters
Wash the zucchinis, trim one end, and cut them into thin strips with a grater with large holes. In a bowl, mix an egg with the water, 2 tablespoons of extra virgin olive oil, and a pinch of salt. Stir.
Add the ricotta and mix. Now add the grated Parmesan cheese, the flour, and the instant yeast for savory cakes. Mix. Finish with the grated zucchinis and fold them into the batter with a spatula.
Heat the vegetable oil in a small, deep frying pan. Drop spoonfuls of batter into the oil and let the Zucchini Fritters brown on all sides.
Remove the Zucchini Fritters with a slotted spoon and let them dry on paper towels. Let them cool and enjoy them warm, lukewarm, or cold.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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If you prefer, you can replace the water with milk or another egg
For gluten-free fritters, replace the flour with rice flour
If there are leftover fritters, store them in a container in the fridge or you can even freeze them
If you want to bake them in the oven or air fryer, make small heaps on a baking sheet lined with parchment paper and let them cook at 375°F for 16-18 minutes
Also read the recipe for my Quick Zucchini Meatballs
