The zucchini and ricotta fritters are one of those recipes born out of necessity that then become a family staple. Zucchini, at my house, have never been loved by everyone and my children can’t stand them at all, so I started looking for a different way to bring them to the table: something simple but really tasty.
That’s how the baked zucchini and ricotta patties were born — light and delicate — and the crispy air-fryer zucchini, perfect when you have little time but want something tempting.
There are also the vegetarian stuffed zucchini, a home classic, and the creamy zucchini and pancetta pasta, which wins everyone over at first bite. In short, zucchini are truly one of the most versatile ingredients in the kitchen, ideal for a thousand easy and quick zucchini recipes, from the simplest to the most complete. But these easy and quick zucchini and ricotta fritters have something extra: they’re soft inside, golden outside, fragrant and irresistible — the kind you make without much thought and that disappear even faster. They’re perfect as a vegetarian main or as a side dish.
Perfect for a quick lunch, a family dinner, or to bring to the table when you want something easy but truly good.
If you’re also looking for a way to make everyone love zucchini, follow me in the kitchen: let’s make these zucchini and ricotta fritters in a pan together and afterward you might also want to make the grandma’s ricotta fritters. Before that, a reminder: if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also check these zucchini recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients to make zucchini and ricotta fritters
- 4 zucchini (medium)
- to taste Salt
- 3/4 cup Ricotta (drained and fairly dry)
- 1/2 cup Grana Padano, grated
- 4 Eggs (medium)
- 2 tablespoons Breadcrumbs
- to taste High-oleic sunflower oil (oil for frying)
Tools
- Frying pan
- Grater
- Bowl
Preparation of zucchini and ricotta fritters
To make our fritters, grate the zucchini using a coarse grater, season them lightly with salt, mix and let them rest for 5 minutes.
Then transfer them to a clean dish towel and squeeze them well: you will remove most of their water content, even up to half of their weight.
Gather all the ingredients in a bowl and mix well.
If the mixture seems too loose, add a little more breadcrumbs, a bit at a time and without overdoing it.
Heat about 3/8 inch of sunflower oil in a non-stick pan and shape the fritters with spoons.
Fry them and turn them gently, but only when the mixture has slightly set.
Serve them hot or warm, but not piping hot.
Storage, notes and tips
The zucchini and ricotta fritters can be kept in the refrigerator for 2 days, stored in an airtight container. Before serving, warm them slightly in a pan or in the oven: they will become soft inside and pleasantly golden outside.
If you prefer a lighter version, you can bake them in the oven or be inspired by the baked zucchini and ricotta patties, equally tasty but more delicate.
Your questions
Why do the zucchini fritters turn out watery?
Because the zucchini were not squeezed well. This step is essential to obtain compact fritters and not soggy ones.
Can I bake the zucchini and ricotta fritters?
Yes, you can bake them at 356°F until golden, turning them halfway through. Alternatively, try the baked zucchini and ricotta patties.
Can I make them in an air fryer?
Of course, cook them at 356°F for about 12-15 minutes, turning them halfway. If you like a crunchy texture, you will also love the crispy air-fryer zucchini.
How to serve them?
They are perfect hot or warm, as an appetizer, a light main course, or even inside a sandwich.
