Fritters. It’s enjoyable to say, and fritters are enjoyable to eat. The time period fritter just about refers to any grated vegetable combined with an egg, herbs and flour that’s formed right into a patty and cooked till crispy and golden. These Zucchini Fritters with Lemon Ricotta (with Gluten and Grain Free Choice) are an effective way to make use of the over abundance of zucchini out of your summer season backyard!
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Four Zucchini Fritters with Lemon Ricotta (with Gluten Free Option) set on a white platter and sprinkled with chopped chives


Methods to Make Zucchini Fritters with Lemon Ricotta (with Gluten Free Choice)

Zucchini Fritters are a superb facet dish as a result of they go together with nearly any most important course. As at all times, I like to recommend making additional and reheating for breakfast the subsequent day. The method of creating a fritter is actually easy. Begin by utilizing a food processor or  box grater  to grate zucchini, then enable it to “relaxation”…

An aerial shot of food processor bowl with grated zucchini that will be used to make Zucchini Fritters with Lemon Ricotta (with Gluten Free Option)


“Resting” Makes All of the Distinction:

Place zucchini in a colander and toss a teaspoon of sea salt, enable to sit down for ten minutes. Why a lot salt?! Don’t panic, the salt attracts the moisture out of the zucchini, and boy does it work like a appeal! BUT THEN we lose plenty of that salt once we both press between paper towels or wring in a clear fabric until extra moisture is gone. This is a vital step as it’ll stop your fritter from being soggy. As a result of nobody likes a soggy fritter! After eradicating the surplus water, you merely combine with eggs, herbs and your selection of flour, kind into patties and fry in butter or olive olive. I like a cast iron pan for this job. (affiliate hyperlink)

A colander full of grated zucchini with a jar of sea salt next to it


Zucchini Fritters with Lemon Ricotta (with Gluten Free Option) cooking in a cast iron skillet on the stovetop


The Lemon Ricotta Topping:

You may function is, or prime with a mix of ricotta and lemon zest. I take advantage of a microplane (affiliate hyperlink) for this job. All the time scrape simply till the white is uncovered and transfer to a brand new space. I like this job as a result of the zest smells heavenly.

A small dish of ricotta cheese with lemon zest and microplane set on a wooden backdrop


When fritters are crispy and brown, prime with ricotta and serve!

Crispy Zucchini Fritters with Lemon Ricotta (with Gluten Free Option) on a white platter


Not all gluten free flours are created equal. I like to recommend Jovial Gluten Free Pastry Flour for GF baking. The grains aren’t simply gluten free, they’re soaked for simpler digestion! If you happen to want a grain free possibility I like to recommend Otto’s Cassava Flour. Cassava flour seems like flour made out of wheat, it cooks like flour made out of wheat and holds collectively like flour made out of wheat however it’s utterly grain and nut free! Cassava flour is made out of 100% yuca root and is the most suitable choice I’ve run throughout for those who have to keep away from gluten and grains!

Need extra zucchini recipes?

Strive these Zoodles with Almond Pesto and/or Easy Zucchini and Corn Grilled Naan Pizza!

You have to: A food processor or box grater to grate zucchini. I take advantage of microplane to zest the lemon. 

A simple and wholesome facet dish. All the time save additional for the subsequent days breakfast. Simply reheat in pan and serve with eggs!


Facet Dish



Key phrase:

straightforward breakfast recipe, straightforward facet dish recipe

Servings: 8 servings

Writer: Linda Spiker

  • 3
    giant zucchini, grated (about 5ish cups, does not must be spot on)
  • 1
    sea salt
  • 1
    giant egg
  • 1/4
    Flour of your selection (see gluten and grain free choices above)
  • 1
    arrowroot powder or cornstarch
  • 1/2
    freshly floor pepper
  • 4
    chives, chopped and divided
  • zest of 1 small lemon
  • 3
    butter or olive olive oil

Lemon Ricotta Topping (optionally available):

  • 1/2
    complete fats ricotta
  • zest of 1 small lemon

  1. Utilizing a field grater or meals processor, grate zucchini and place in colander. Sprinkle with sea salt and stir properly. Place colander in sink and permit to sit down for 10 minutes.

  2. Whereas zucchini sits, put together different elements:

  3. Zest the lemon. Use a fork to mix cheese and lemon zest, put aside. Whisk the egg and chop the chives

  4. After zucchini rests, place between paper towels and squeeze out extra moisture (or wring out in a clear dish towel) The extra moisture you remove the crispier your fritter can be, so squeeze!

  5. Place zucchini in a big bowl.

  6. Add egg, your selection of flour, arrowroot or cornstarch, pepper, lemon zest and three tablespoons of chives (reserving one 1 T for garnish). Combine properly.

  7. Take a 3rd of a cup at a time and kind into patties with palms

  8. Warmth a pan on excessive warmth for one minute. Add 1 Tablespoon butter or olive oil, coat pan evenly. When butter or oil may be very sizzling add zucchini patties. Flip warmth to medium excessive.

  9. Cook dinner till golden brown (about 3-4 minutes) gently flip.

  10. Cook dinner second facet till golden brown. (flip down warmth if wanted)

  11. Work in batches, rigorously wiping down pan between and including extra butter or oil for subsequent batch.

  12. Prime with lemon ricotta. Garnish with remaining chives. Serve



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