I’m not a fan of lemon but added garlic salt in its place. We are experiencing an error, please try again. And homemade ricotta is always best! I’ve always been too scared to attempt to make it at home. Advertisement I so can’t wait to try this. This is awesome! The first week of school is over and another one begins. Love the addition of paprika. Cook tablespoon measures of zucchini mixture in batches for 2-3 minutes each side, until golden and cooked through. These fritter look amazing. I am actually falling in love with homemade ricotta it adds so much to dishes and it is really easy to make. These zucchini ricotta fritters look amazing. I ask just in case I have any leftovers. The possibilities are endless! YUM! Beautiful, Sawsan! I love recipes that are easily customized, I might add some onion, herbs, lemon zest and attempt to bake in oven. I have always wanted to make risotto cakes and these with zucchini are so healthy and delicious! I also shredded the zucchini be ause I was in a hurry. These look so amazing, I will definitely be trying them! I love ricotta and zucchini, so these babies are a must-make. Someone once told me that life is like a school, with lessons to learn around every corner. https://www.wholefoodbellies.com/zucchini-and-sweet-corn-fritters-recipe It seems that mixing the right amount of ricotta, eggs and breadcrumbs can lead to one of the best recipe for zucchini cakes that you’ll ever have. What a great addition to fritters…never would have thought of that. Change ), You are commenting using your Twitter account. I would sub the Olive Oil for frying with lard or Avocado Oil as the Olive oil isn’t meant for frying (in my eyes) Also subbing the breadcrumbs for a almond or sunflower flour as I allergic to gluten. Ok, these are going on op of my food bucket list. Is it possible to skip the breadcrumbs and just use almond flour to bind? ( Log Out / Change ). ( Log Out / These are inspiring me though- they are so easy and look delicious! In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. 2 medium zucchini (about 7 ounces each), coarsely shredded, First of all, these fritters look incredible! Best combo! https://chefindisguise.com/2011/09/12/zucchini-ricotta-fritters Does that equal about 1/4 cup? This is a great base for fritters but you’ll need to adjust as needed. I have been waiting for a great recipe and this looks like my winner. What a complete disaster it was. Without shouting in my head “Why the hell did I start making this?”, I mean. definitely need to recreate the recipe, hopefully mine turn out as good as yours. I don´t have children but imagine it must be pretty emotional. xx. I shredded my zucchini, used panko breadcrumbs, and even skipped the 20 min in the fridge and didn’t have any issues with them falling apart. But I like the combination of ricotta and squash that is new for me. Thanks for sharing!! ( Log Out / I usually grate my zucchini though….I’m sure that would work also, right? They look gorgeous too. i will be reporting back! Begin typing your search above and press return to search. I do love ricotta but I rarely eat it due to lack of inspiration. Tamales de Pollo en Salsa Verde: Chicken in Green Salsa Tamales, Chicharrón en Salsa Verde: Fried Pork Skins in Green Salsa. In a bowl, combine zucchini, ricotta, plain flour, parsley, lemon rind and egg. In batches, add 2 tablespoons of the batter to the pan and press to form little pancakes (make sure the Leslie Styles/Styles Design www.stylesdesign.net. I used breadcrumbs and 1 tablespoons of flour but I do not think the flour is necessary so feel free to use breadcrumbs only! Cheers!! Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form fritters. Our 22 Best Crock Pot and Slow-Cooker Recipes. I did not know that there was a recipe for ricotta cheese in the bartolini kitchens blog! For a zucchini lover like myself, this is wonderful.