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Crispy Lemon Zucchini Ricotta Fritters with Garlic Yogurt Dip

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These crispy lemon zucchini ricotta fritters are a quick and easy homemade snack featuring a fresh lemon zing and fluffy ricotta, served with a tangy garlic yogurt dip.

Ingredients

Scale
  • 2 medium zucchinis, grated and squeezed dry
  • 1 cup (250g) whole milk ricotta cheese
  • Zest and juice of 1 medium lemon
  • 2 cloves garlic, minced
  • ½ cup (65g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 large egg, room temperature
  • ¼ cup (25g) Parmesan cheese, finely grated
  • 2 tbsp chopped fresh parsley or dill (optional)
  • Salt and pepper to taste
  • Olive oil or vegetable oil for frying (enough to shallow fry about ¼ inch deep)
  • For the Garlic Yogurt Dip:
  • ½ cup Greek yogurt, plain unsweetened
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • Optional: A drizzle of olive oil or a pinch of smoked paprika for serving

Instructions

  1. Grate 2 medium zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible until little to no liquid comes out (about 10 minutes).
  2. In a medium bowl, combine 1 cup ricotta, grated zucchini, lemon zest and juice from 1 lemon, 2 minced garlic cloves, ½ cup all-purpose flour, 1 large egg, ¼ cup grated Parmesan, and chopped fresh herbs if using. Add salt and pepper to taste. Stir gently until just combined; the batter will be moist but hold together (about 5 minutes).
  3. In a small bowl, mix ½ cup Greek yogurt with 1 minced garlic clove, 1 tsp lemon juice, and salt and pepper to taste. Set aside in the fridge to let flavors meld (about 5 minutes).
  4. Pour enough olive or vegetable oil into a large skillet to cover the bottom about ¼ inch deep. Heat over medium heat until shimmering but not smoking (3-5 minutes). Test by dropping a tiny bit of batter in; it should sizzle immediately.
  5. Scoop about 2 tablespoons of batter per fritter into the hot oil. Flatten slightly with the back of the spoon to form 2-3 inch rounds. Cook for about 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if needed (15-20 minutes total).
  6. Transfer cooked fritters to a plate lined with paper towels or a cooling rack to drain excess oil. Serve warm with the garlic yogurt dip on the side.

Notes

Drying the zucchini thoroughly is crucial to avoid soggy fritters. Use medium heat for frying to prevent burning or greasy fritters. Do not overcrowd the pan. Resting the batter for 10-15 minutes before frying can improve texture. For gluten-free, substitute all-purpose flour with almond flour. Baking option: bake at 425°F (220°C) for 15-20 minutes, flipping halfway through.

Nutrition

Keywords: zucchini fritters, ricotta fritters, lemon zucchini fritters, garlic yogurt dip, easy snack, gluten-free option, homemade fritters

Find it online: https://ovenmila.com/crispy-lemon-zucchini-ricotta-fritters-recipe-easy-homemade-snack-with-garlic-yogurt-dip/