Zucchini Fritters

Name: Zucchini Fritters
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 2 large eggs; 1/2 c. Homemade Ricotta or store-bought ricotta; Kosher salt and pepper; 1 medium zucchini (about 8 oz), coarsely grated (2 cups); 1/2 c. basil, chopped; 1/3 c. finely grated Parmesan; 1/3 c. chopped chives; 1/3 c. all-purpose flour; 2 1/2 tsp. olive oil, divided; Flaky salt, for sprinkling

Psst... they're also made with ricotta.

By Joy ChoPublished: Aug 8, 2023

1 Rating

mike garten

Yields:

8 serving(s)

Total Time:

30 mins

Jump to recipe

These zucchini-packed, herb-flecked fritters get a savory boost from homemade ricotta and grated Parmesan, and come together quickly for a delightful snack or appetizer—even better with a sprinkle of flaky salt on top.

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Ingredients

2
large eggs
1/2 cup
Homemade Ricotta or store-bought ricotta
Kosher salt and pepper
1
medium zucchini (about 8 oz), coarsely grated (2 cups)
1/2 cup
basil, chopped
1/3 cup
finely grated Parmesan
1/3 cup
chopped chives
1/3 cup
all-purpose flour
2 1/2 tsp.
olive oil, divided
Flaky salt, for sprinkling

Directions

1. Step 1In medium bowl, whisk together eggs, ricotta and 1/4 teaspoon each kosher salt and pepper. Stir in zucchini along with basil, Parmesan and chives. Fold in flour until just combined.
2. Step 2Heat 1 1/2 teaspoon oil in large nonstick skillet on medium. Add half of batter in 1/4-cup mounds and flatten slightly to make 3-inch fritters. Cook until bottoms are deep golden brown and set, 3 to 4 minutes. Flip and repeat cooking on other side, 2 to 3 minutes, then transfer to wire rack. Repeat with remaining batter, adding 1 teaspoon oil before cooking and adjusting heat as needed. Sprinkle with flaky salt if desired.

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