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Fritelle Di Zucchini And Ricotta

Fritelle Di Zucchini and Ricotta recipe image
These Fritelle Di Zucchini e Ricotta are a delightful Italian appetizer that balances crispy, golden exteriors with a soft, savory interior. The combination of fresh grated zucchini, creamy sheep's milk ricotta, and bright lemon zest creates a complex flavor profile that is both comforting and refreshing. Perfect for summer gatherings or as a light starter, these fritters highlight the simplicity of Mediterranean cooking. They pair beautifully with a sharp radicchio salad and lemon wedges. Easy to prepare with pantry staples, this dish brings authentic home-style charm to any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 6.4
Dietary: Vegetarian
Description
These Fritelle Di Zucchini e Ricotta are a delightful Italian appetizer that balances crispy, golden exteriors with a soft, savory interior. The combination of fresh grated zucchini, creamy sheep's milk ricotta, and bright lemon zest creates a complex flavor profile that is both comforting and refreshing. Perfect for summer gatherings or as a light starter, these fritters highlight the simplicity of Mediterranean cooking. They pair beautifully with a sharp radicchio salad and lemon wedges. Easy to prepare with pantry staples, this dish brings authentic home-style charm to any table.
Ingredients
  • 1 1/2 medium Small zucchinis, rinsed and grated
  • 2 cloves Garlic, thinly sliced
  • 1/2 cup Scallions, thinly sliced
  • 1/2 cup Sardegna sheep's milk Ricotta
  • 1 to 2 tbsp Black Pepper, freshly ground
  • 2 lemons Zest of lemons
  • 3 large Eggs
  • 3/4 cup All-purpose flour
  • 1/4 cup Olive oil, for frying
Directions
  1. 1
    Grate the zucchini using a hand grater and place it into a large mixing bowl.
  2. 2
    Add the sliced garlic, scallions, and ricotta cheese to the bowl and stir to combine well.
  3. 3
    Whisk in the black pepper, lemon zest, and eggs, mixing until evenly distributed.
  4. 4
    Add the all-purpose flour, three to four tablespoons at a time, stirring constantly to avoid lumps until the batter is smooth and thick.
  5. 5
    In a 12 to 14-inch frying pan, heat the olive oil over medium-high heat until it reaches 375 degrees F (191&# 194;°C), or just under the smoking point.
  6. 6
    Scoop approximately 1/8 cup of the zucchini mixture and gently drop it into the hot oil.
  7. 7
    Being careful not to crowd the pan, add three to four more similar-sized scoops of batter.
  8. 8
    Cook until the bottom is golden brown, about 45 seconds, then carefully flip with a spatula.
  9. 9
    Cook the second side until golden brown and cooked through.
  10. 10
    Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
  11. 11
    Serve warm on a platter with lemon wedges and a radicchio salad.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 6.4kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.4g2%
Sugars 0.8g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not squeeze the water out of the grated zucchini; the moisture helps bind the batter.

Use a thermometer to ensure the oil stays at 375°F for best results. If the oil is too cool, the fritters will absorb too much oil.

These fritters are best served immediately while crisp. They can be reheated in an oven at 350°F for 5-10 minutes if needed.

If using a different type of ricotta, ensure it is well-drained to prevent the batter from becoming too runny.

Serve with a simple vinaigrette on the side for dipping.

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