We’re probably not the only ones who think so, but there’s something so fun about fritters. It’s a nice change in routine to get your veggies in in one little crispy and flavorful package. But these fritters aren’t just crispy; these fritters also have a tender and light and creamy interior that makes them pretty much irresistible.
The main players in the batter are zucchini and ricotta, and they both do their part to keep the fritters moist. You do want to make sure you take the time to drain the ricotta and wring out the excess moisture from the zucchini so that the fritters don’t become soggy instead. A little bit of lemon zest and thyme play nicely with the zucchini for a really great balance of flavor.
Egg and panko breadcrumbs work with the ricotta to act as a binder. The key is in giving the batter time to chill in the fridge before you pan-fry them – just twenty minutes. This gives the panko time to absorb some of the liquid in the batter and plump up. The result is a light fritter that tastes creamy, but not too rich.
These cook quickly, just three to four minutes per side. You want to make sure that you remove them to a paper towel as soon as they’re done cooking to absorb any excess oil and keep them from becoming soggy. They’re delicious served with some sour cream or a little squeeze of lemon!
- 2 medium zucchini, shredded
- 1/3 cup ricotta, drained
- 1 egg, beaten
- 1/2 to 1 cup panko breadcrumbs
- 1/2 teaspoon dried thyme
- Zest from one lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons olive oil
- Wrap grated zucchini in a clean kitchen towel or paper towels and squeeze out excess liquid over the sink. Add drained zucchini to a large bowl.
- Add drained ricotta, egg, lemon zest, thyme, salt and pepper, and stir to combine.
- Add 1/2 cup of the breadcrumbs and mix until incorporated. You should be able to form the batter into a patty that will hold together. If not, add the remaining breadcrumbs. Let rest in fridge for 20 minutes.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering.
- Shape spoonfuls of zucchini batter with your hands into 3-inch diameter patties. Working in batches, add patties to pan and cook until browned and crisp, about 3-4 minutes per side. Add more oil as needed.
- Set patties on paper towels to cool and drain, and serve hot. Enjoy!
Adapted from Food Recipes HQ.