Today I made some tasty Vegetable fritters with ricotta that my niece really likes, and it’s also one of the ways to make people who never want to try vegetables eat them. As you know, fried food is loved by everyone — everything that’s fried is good. These fritters are an excellent main course and can be made with different vegetables: zucchini, carrots, green beans, onions, potatoes, etc. Take a look at these other recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients — Vegetable fritters with ricotta
- 3/4 cup ricotta
- 2 zucchini
- 1 carrot
- 2 potatoes
- 1 bunch chives (or parsley)
- as needed breadcrumbs
- to taste salt
- 1 egg
Steps — Vegetable fritters with ricotta
First, take care of the potatoes: wash them and boil them in plenty of salted water. You can cook them already peeled and cut into pieces, this way they will take less time. As soon as they’re cooked, drain them and mash them with a fork.
Wash and trim the zucchini, grate them with a coarse grater, squeeze them with your hands to remove the water they contain, and add them to the potatoes.
Also grate the carrots directly into the bowl with the other vegetables, chop the chives and add them in. Stir in the egg, the ricotta, the breadcrumbs and season with salt.
Mix everything together to obtain a homogeneous mixture. If it seems too soft, add some Parmesan cheese.
Form balls, flatten them slightly, coat them in breadcrumbs, then put a pan with plenty of vegetable oil on the heat; when it is hot, start cooking.
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Cook the fritters for 5 minutes on each side. With a slotted spoon, drain them on paper towels and serve them still nice and hot. If you want a lighter main course, you can bake them in the oven by placing them on a baking sheet lined with parchment paper.
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