Name: Savory Zucchini Ricotta Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 medium zucchinis, grated; 1 cup ricotta cheese; 1/2 cup all-purpose flour; 1/4 cup grated Parmesan cheese; 2 large eggs; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); Olive oil for frying

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There is nothing quite like the warm, garlicky steam that rises when you flip a golden fritter the outside crisp and whisper-thin, the inside soft and slightly tangy from ricotta. Savory Zucchini Ricotta Fritters have that tender, comforting bite that brings people to the table; they smell like late-summer evenings and remind you of the kitchen on holidays when everyone wandered in for a taste. If you love simple homestyle cooking, these fritters are the kind of dish you’ll be proud to place on a platter and let everyone help themselves, perhaps after a bowl of soup or alongside a salad and some crusty bread. For a slightly different cooking method, you can also see an air-fryer approach to similar ricotta bites at Italian ricotta fritters to inspire you.

They’re a classic comfort food because they’re both familiar and forgiving: the zucchini brings a gentle sweetness, the ricotta brings creaminess, and the Parmesan adds a faint tang that makes the whole thing feel satisfying without being heavy. These fritters are perfect for family gatherings because they’re easy to scale double the batter and fry in batches and they hold their shape well, so you can keep them warm in a low oven while the rest cook. Kids and grown-ups both love to dunk them in a favorite sauce, and they make a lovely addition to a relaxed brunch or a casual weeknight supper. With a few pantry staples, you can have a plateful ready in under thirty minutes, and that sense of doing something from scratch is exactly the kind of warm memory I hope you’ll make in your own kitchen.

This version is simple and truly foolproof. With a couple of small techniques especially squeezing out the zucchini you’ll get crisp edges and a creamy center every time. The batter comes together quickly: grate, squeeze, mix until smooth, and fry. No tricky steps, no special tools, and no long hands-on time. The result is a dish that feels a little nostalgic but looks like you put in a lot more effort than you did. Try serving them hot straight from the skillet; that first bite, when the outside gives and the inside is soft and warm, is the part I find most satisfying.

Why this recipe works

This recipe shines because of the simple balance of textures and straightforward cooking technique. Zucchini on its own is mostly water, so the first trick is to grate and squeeze it dry. Removing excess moisture prevents soggy fritters and helps the exterior crisp up nicely when fried. The ricotta does a lovely job of keeping the interior tender and slightly creamy without making the fritter heavy. It gives body and richness in a light way, so the finished bite feels indulgent but still fresh.

The eggs and flour act as binders, pulling everything together so the mixture holds its shape. You don’t need a lot of flour just enough to give the fritters structure while still letting the zucchini and ricotta shine. Parmesan adds a savory, nutty note that deepens the flavor without overpowering the dish, and the minced garlic brings warmth and familiarity. Salt and black pepper are essential for seasoning, and a pinch of red pepper flakes gives a gentle, grown-up warmth if you choose to include them.

Cooking in a skillet with a shallow pool of olive oil produces a lightly crisp exterior and a golden color that looks homey and elegant all at once. The key is controlling the heat: medium heat allows the fritters to cook through without burning the outside. The method is forgiving if a batch is a little loose, a touch more flour helps; if it’s tight and dry, a tablespoon or two of ricotta or a beaten egg will loosen it back up. Because the ingredients are familiar pantry staples, the recipe is easy to adapt and forgiving if you need to make small adjustments. That reliability is why these Savory Zucchini Ricotta Fritters become a go-to: they’re quick, comforting, and reliably delicious whether you’re feeding a small family or a crowd.

How to prepare Savory Zucchini Ricotta Fritters

Start by grating the zucchini and giving it a good squeeze to remove moisture. This step makes a difference in texture and is the one to do carefully. In a single bowl, combine the drained zucchini with ricotta, flour, grated Parmesan, eggs, minced garlic, salt, black pepper, and red pepper flakes if you like a little heat. Mix until smooth so the batter binds without becoming dense.

The most satisfying part is the frying: watching the fritters brown and crisp on the skillet, then turning them to reveal a perfectly golden underside. Frying small spoonfuls keeps them tender inside and gives you plenty to nibble while you finish the batch. If you prefer a lighter finish, there’s also an air-fryer method that gives a similar crispness with less oil; for inspiration, check an air-fryer take on ricotta bites at air-fryer parmesan-crusted ricotta bites. When they’re done, drain briefly on paper towels and serve warm.

Ingredients

2 medium zucchinis, grated
1 cup ricotta cheese
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 large eggs
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Olive oil for frying

Instructions

Grate the zucchinis and place them in a clean kitchen towel to squeeze out excess moisture.
In a mixing bowl, combine the drained zucchini, ricotta cheese, flour, Parmesan, eggs, garlic, salt, black pepper, and red pepper flakes if using.
Mix until well combined.
Heat olive oil in a large skillet over medium heat.
Drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly.
Cook for 3-4 minutes on each side, or until golden brown.
Remove from skillet and drain on paper towels.
Serve warm with your favorite dipping sauce.

Simple serving suggestions

Serve with a simple tossed green salad dressed in lemon and olive oil.
Offer a warm bowl of soup alongside for a cozy meal.
Pair with crusty bread or garlic bread for sopping up any creamy dip.

Drink pairing: a chilled sparkling water with a slice of lemon or a light white wine like Pinot Grigio complements the fritters without overwhelming their delicate flavors.

Storing this recipe

In the fridge: Store cooled fritters in an airtight container for up to 3 days. Lay them in a single layer or separate layers with parchment to prevent sticking. Reheat in a skillet over low-medium heat for a few minutes on each side until warmed through, which helps restore the crisp exterior. Microwaving will warm them faster but tends to make them softer.

Freezing: To freeze, flash-freeze fritters in a single layer on a baking sheet until firm, then transfer to a freezer bag or airtight container. They’ll keep well for up to 2 months. Reheat from frozen by baking in a 375°F oven for 12–15 minutes or until heated through and crisped. An air fryer also works well to re-crisp frozen fritters: 8–10 minutes at 350°F should do it.

Transporting: If you’re taking them to a gathering, keep them warm in a shallow pan in a low oven (about 200°F) with a piece of foil tented over the top to retain some crispness. Bring sauces on the side so they don’t make the fritters soggy during travel.

Helpful tips

Tip 1 Dry the zucchini well. Zucchini carries a lot of water, and that moisture is the main reason fritters turn out soggy. After grating, gather the zucchini in a clean kitchen towel or cheesecloth and squeeze with both hands over the sink. Aim to remove as much liquid as you can without drying the zucchini completely; this keeps the inside tender while allowing the exterior to crisp. If the mixture still seems watery after mixing, add a tablespoon of flour at a time until the batter holds together.

Tip 2 Control the pan heat. If the oil is too hot, the fritters will brown on the outside before the center cooks, leaving them raw in the middle. If the oil is too cool, they’ll absorb oil and become heavy. Heat the skillet over medium heat and test with a small spoonful of batter: it should sizzle gently and form a golden edge within a minute or two. Adjust the heat as needed and don’t overcrowd the pan; frying in batches keeps the oil temperature steady.

Tip 3 Don’t overmix the batter and test one fritter first. Stir the ingredients until just combined you want a mixture that’s cohesive, not stiff. Overworking can make the fritters dense. After forming the first fritter, cook it and taste for seasoning and texture. This gives you a chance to adjust salt, pepper, or flour before you fry the whole batch, and it’s a little trick I always recommend because kitchens and zucchinis vary.

Other small touches: grate zucchini to a medium size rather than fine for a pleasing bite; use fresh ricotta for best texture; and warm the skillet before adding batter so the fritters start cooking immediately. A well-seasoned skillet or a good nonstick pan makes the flipping easier and reduces sticking.

Recipe variations

Make it spicy: Add extra red pepper flakes, a dash of smoked paprika, or finely chopped jalapeño to the batter for a kick.
Add fresh herbs: Fold in chopped dill, mint, or basil to brighten the flavor and give the fritters a fresh finish.
Baked or air-fryer version: For less oil, bake on a parchment-lined sheet at 400°F until golden, or use an air fryer at 375°F for 8–10 minutes, flipping once, until crisp.

Common questions

Q: Can I use frozen zucchini for these fritters?
Yes, but thaw it completely and squeeze out as much water as possible before mixing. Frozen zucchini often releases more liquid than fresh, so pressing out the moisture is crucial to avoid soggy fritters.

Q: Can I make the batter ahead of time?
You can mix the batter and store it in the refrigerator for a few hours. If it thickens, stir in a little ricotta or a beaten egg before frying to loosen it. Always squeeze the zucchini again if it has released liquid while resting.

Q: What can I serve with these for a holiday spread?
They pair well with light sides like a simple green salad, roasted vegetables, or a tomato salad. A tangy yogurt or herb dip is a lovely accompaniment and keeps things fresh on the plate.

Q: How do I know if the oil is hot enough?
Drop a small bit of batter into the oil. It should sizzle gently and rise to the surface. If the batter browns too quickly, lower the heat; if it sinks and takes a long time to bubble, raise the heat a touch.

Conclusion

These Savory Zucchini Ricotta Fritters are a simple, comforting dish that brings people together without fuss. If you’d like a classic take from another source for inspiration, see this reliable option: Zucchini Ricotta Fritters recipe on This Italian Kitchen. Enjoy them warm, and savor the little moments that good, simple food creates.

Savory Zucchini Ricotta Fritters