Zucchini Fritters

Crispy Zucchini - you won't feel like you're eating your fruits!

AuthorSara Bojarski Prep Time: 0:15:00
Cook Time: 0:20:00
Total Time: 0:35:00
Serving Size: 16-20 Fritters Ingredients
  • 2 Zucchini (coarsely shredded)
  • 2 sliced thin Garlic Cloves
  • 3 sliced thin Scallion
  • 1/2 Cups Ricotta Cheese
  • 2 Eggs
  • 2 tsps finely grated Lemon Zest
  • 1 Cups Flour
  • Canola Oil (For Frying)
  • Salt and Pepper
  • In a large bowl, combine your shredded Zucchini, garlic, scallions, ricotta, eggs, lemon, salt and pepper. Mix thoroughly, then start to add the Flour. It’s at this point you may wish to add a little more flour to give your batter more substance, but like I said, use your best judgement.
  • Heat up a 1/4 inch of Oil in a large skillet until hot. Over a medium high heat, working in batches, add 2 tablespoon mounds to the oil and fry up until golden brown, then flip over and do the same to the other side. Remove and place on a paper towel lined baking sheet to absorb the excess oil.
  • To MAKE AHEAD: The fritters can be kept at room temperature for up to 2 hours and re-crisped in a 325° oven.