Zucchini Fritters

Have you all noticed that I like zucchini? I've made 2 types of zucchini cakes here and here, a zucchini lasagna, and a zucchini roll-up appetizer, just to name a handful. Yep, it's definitely a veggie that I like to cook with. Ironically, I don't like this vegetable raw, however I love it's taste in all of these recipes! These cakes had a surprisingly lovely creamy taste (courtesy of the ricotta), and a refreshing subtle lemon taste. All in all - these are great snacks, and I'm sure you could make a meal out of them, but you would definitely need something else to accompany them!

Zucchini Fritters
Source: Food & Wine Magazine, August 2011 Issue
Makes about 15 fritters *Could make more or less depending on the size

3 medium zucchini, coarsely shredded
2 garlic cloves
4 large scallions
3/4 cup ricotta
2 large eggs
3 teaspoons finely grated lemon zest
1 cup all purpose flour
Olive oil for frying
Kosher salt and freshly ground pepper

1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.

2. Line a large baking sheet (or a plate, or colander) with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away.


  1. looks and sounds delish! i'm sorry i just used up the zucchini my neighbor brought over from his garden :-/

  2. Those look great! I must try this. I love that you share recipes, I love cooking!

  3. Yummmy...I'm going to try that and Mo I may need a guest food post from you soon. We so need to talk since I'm thinking about changing my eating habits! I need so more healthy recipes!!

  4. Ummm, this is on my weekend TO DO list!