Vegetarian · Everyday cooking

Zucchini & Ricotta Fritters

Golden zucchini fritters with almond meal and a lemony yogurt dip.

By CarbPortion · AI-assisted recipe

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Prep: 25 min
Cook & rest: 20 min
Total: 45 min
Servings: 4
Method: Stovetop

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

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FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Zucchinigrated before squeezing650 g
RicottaWhole milk180 g
Eggbeaten100 g
Almondsfinely ground80 g
Parmesanfinely grated40 g
Greek yogurtPlain, whole milk150 g
Lemon juiceRaw25 g
Olive oilSalad or cooking oil30 g
Parsleychopped20 g
SaltTable salt3 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Toss the grated zucchini with half the salt and leave for 10 minutes. Wrap in a clean cloth and squeeze firmly to remove as much moisture as possible.
Mix the zucchini, ricotta, egg, ground almonds, Parmesan, half the parsley, remaining salt and pepper. Rest for 5 minutes to let the almond meal absorb moisture.
Heat half the oil in a nonstick skillet over medium heat. Spoon in half the mixture as small flattened fritters; aim for 12 fritters in the whole batch.
Cook for 4–5 minutes per side until firm, golden and 160°F (71°C) in the middle. Repeat with the remaining oil and mixture.
Mix the yogurt, lemon juice and remaining parsley. Divide the fritters and dip into 4 servings.

Kitchen notes

Weights and nutrition use the zucchini before squeezing. Choose vegetarian-rennet cheeses.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 15.5 g
Fiber: 4.4 g
Carbs − fiber: 11.2 g
Protein: 19.9 g
Fat: 29.4 g
Energy: 392 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Zucchini & Ricotta Fritters

For 4 servings

Vegetables

ZucchiniRaw, with skin650 g

Fruit & berries

Lemon juiceRaw25 g

Eggs & dairy

EggRaw, whole, without shell100 g
Greek yogurtPlain, whole milk150 g
ParmesanHard cheese40 g
RicottaWhole milk180 g

Oils & fats

Olive oilSalad or cooking oil30 g

Herbs & spices

Black pepperDried, ground1 g
ParsleyFresh20 g
SaltTable salt3 g

Nuts & seeds

AlmondsPlain80 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/zucchini-ricotta-fritters/

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