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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember, back when I was learning to cook, my grandmother used to make these fritters. There was something so comforting about them, the way the zucchini's slight bitterness was balanced by the creamy ricotta and hint of nutmeg. She always said the secret was in squeezing out as much moisture as possible from the zucchini – a step I learned the hard way after a few soggy batches! These aren't just fritters; they're a little bite of nostalgia. I messed up quite a bit with the recipe at first.
What I really like about this recipe is how adaptable it is. You can add different herbs, cheeses, or spices to make it your own. Some folks like a bit of chili flakes for a kick, while others prefer a handful of chopped mint for freshness. Imagine serving these at your next brunch – they're always a hit! Plus, they're relatively quick to make, which is always a bonus in my book.
Required Equipments
- Box Grater
- Kitchen Towel
- Mixing Bowl
- Skillet
- Spoon
- Paper Towels
Zucchini and Ricotta Fritters: Frequently Asked Questions
Zucchini and Ricotta Fritters
Crispy on the outside, creamy on the inside, zucchini and ricotta fritters are a delightful way to use up summer's bounty. These savory little bites are perfect as an appetizer, light lunch, or even a side dish.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, grate the zucchini: Use a box grater to grate about 2 medium zucchini. You should have around 2 cups of grated zucchini. This step is crucial—try to ensure consistent grating for uniform cooking.
- Squeeze out excess moisture: Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze as much liquid out as possible. Seriously, don't skimp on this. Nobody likes soggy fritters! This might take a few minutes, but it's worth the effort.
- Combine the ingredients: In a medium bowl, combine the squeezed zucchini, ricotta cheese, one large egg (lightly beaten), grated Parmesan cheese, all-purpose flour, minced garlic, chopped fresh parsley, salt, black pepper, and a pinch of nutmeg. Don't overmix; just combine until everything is evenly distributed. I often add a little lemon zest for extra zing. What does this mean for you? A burst of fresh flavor.
- Heat the oil: Pour about 1/4 inch of olive oil into a large skillet or frying pan. Heat over medium heat until the oil is shimmering. A little test: Drop a tiny piece of batter into the oil; if it sizzles, you're good to go.
- Form the fritters: Drop spoonfuls of the zucchini mixture into the hot oil, being careful not to overcrowd the pan. I usually use a tablespoon-sized scoop for each fritter. Flatten them slightly with the back of a spoon.
- Cook the fritters: Cook for about 3-4 minutes per side, or until golden brown and crispy. Watch them carefully, as they can burn quickly. If they're browning too fast, reduce the heat slightly.
- Drain on paper towels: Remove the fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil. This helps keep them crispy.
- Serve: Serve the zucchini and ricotta fritters warm. They're great on their own or with a dollop of sour cream, Greek yogurt, or a squeeze of lemon juice. I know someone who swears by serving them with a spicy sriracha mayo!
📝 Notes
- For extra flavor, add a pinch of red pepper flakes or some lemon zest to the batter.
- Make sure to squeeze out as much moisture as possible from the zucchini to prevent soggy fritters.
- Serve with your favorite dipping sauce, such as sour cream, Greek yogurt, or marinara sauce.
🍎 Nutrition
Calories: 85 kcal
Protein: 5 g
Fat: 5 g
Carbohydrates: 5 g
Fiber: 1 g
Calcium: 50 mg
