Zucchini Ricotta Fritters with Tomato Basil Dip
Craving a delicious appetizer or snack? These zucchini ricotta fritters are just what you need! Combining tender zucchini with creamy ricotta, these fritters are crispy on the outside and soft on the inside. They're perfect for gatherings or a cozy night in.
Ingredients
- 2 medium zucchinis, grated and excess moisture squeezed out
- 1 cup ricotta cheese
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Vegetable oil for frying
- Fresh basil for garnish
Instructions
- Prepare Zucchini: Grate the zucchinis and place them in a clean kitchen towel. Squeeze to remove excess moisture.
- Mix Ingredients: In a bowl, combine the grated zucchini, ricotta cheese, flour, Parmesan cheese, egg, minced garlic, salt, pepper, and red pepper flakes. Mix well until combined.
- Heat Oil: In a skillet, heat about 1/4 inch of vegetable oil over medium heat.
- Fry Fritters: Scoop about 2 tablespoons of the batter into the hot oil, flattening it slightly. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
- Prepare Tomato Basil Dip: In a separate bowl, combine chopped tomatoes, fresh basil, olive oil, salt, and pepper. Mix well and let sit for a few minutes to meld flavors.
- Serve: Serve the zucchini ricotta fritters warm, garnished with fresh basil, alongside the tomato basil dip.
Cook’s tips
- Make sure to squeeze out as much moisture from the grated zucchini as possible to prevent soggy fritters.
- Use a non-stick skillet and maintain medium heat to ensure even browning without burning.
- Do not overcrowd the pan; fry in batches to keep the oil temperature consistent.
- For extra crispiness, you can let the batter rest for 10 minutes before frying.
Substitutions
- Use gluten-free all-purpose flour instead of regular flour for a gluten-free version.
- Substitute ricotta with cottage cheese (drained) for a lighter option.
- Replace Parmesan with Pecorino Romano or nutritional yeast for a different flavor.
- Use zucchini and yellow squash mix for a colorful variation.
Storage & reheating
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness.
Frequently asked questions
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 2 hours ahead. Keep it covered in the refrigerator, but note that the zucchini may release more moisture, so give it a stir before frying.
Can I bake these fritters instead of frying?
Yes, you can bake them. Place the fritters on a greased baking sheet, brush with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy.
How do I prevent the fritters from falling apart?
Ensure the mixture is well-combined and not too wet. If it's too loose, add a bit more flour. Also, use a good amount of oil and avoid flipping too early.
What can I serve with these fritters?
They are great on their own, but you can also serve them with a side salad, as a burger patty, or with a creamy dip like tzatziki.
