Zucchini + Ricotta Fritters
3 People
398 Cals
Zucchini + Ricotta Fritters
3 People
398 Cals
About the recipe
These simply lovely zucchini and ricotta fritters are everything we love about feel-good cooking — effortless, wholesome and purely delicious. Light yet satisfying, they come together in minutes using everyday ingredients and deliver that perfect balance of crisp edges and soft, pillowy centres. This recipe makes 6 large fritters (2 fritters per person) 30 g protein per serve (2 fritters)Zucchini adds moisture and fibre for gut health, while quality ricotta provides protein and calcium to support muscle and bone strength. Eggs bring structure and a boost of protein, pistachios add healthy fats and a gentle crunch, and lemon zest lifts the whole dish with freshness. Whether you choose spelt flour, almond meal or a gluten-free option, these fritters remain beautifully light and blood-sugar friendly.Perfect for a nourishing breakfast, relaxed lunch or easy dinner, these fritters are delicious on their own or served with yoghurt, a crisp salad or a squeeze of lemon. Simple food. Thoughtfully made. And always purely delicious.
Nutrition Per Serving
398
Calories
16g
Fat
6g
Saturates
4g
Sugars
308mg
Salt
30g
Protein
22g
Carbs
6g
Fibre
Ingredients
- 1 large zucchini moisture squeezed out
- Pinch of sea salt
- 3 eggs
- 2 spring onions sliced
- 1 lemon zest
- 30 g pistachio nuts chopped
- 1/2 cup spelt flour or almond meal or gluten free flour
- 1/2 tsp baking powder
- 400 g good quality ricotta or cottage cheese.
EMBELLISHMENTS
- Greek yoghurt to serve
- Salsa Verde to serve
- leafy greens to serve
Method
- COMBINE the zucchini, eggs, spring onion, salt, lemon zest and pistachio into a mixing bowl.
- ADD the flour and baking powder and mix through.
- ADD the ricotta, mix it through - leaving generous chunks of ricotta through the batter for a delicious taste experience.
- COOK in a non-stick pan over a medium heat for 3 minutes each side until cooked through and golden.
- SERVE hot or cold alongside Greek yoghurt, salsa verde and leafy greens.
- ENJOY.
Notes + Inspiration
This recipe makes 6 large fritters (2 fritters per person) 30 g protein per serve (2 fritters) Squeeze the zucchini well — removing excess moisture is the key to fritters that are light and golden, not soggy. A clean tea towel works perfectly. Flour swaps - spelt flour gives a soft, classic texture, almond meal adds richness and extra protein, while a good gluten-free flour blend keeps them light and inclusive. Add chopped basil or mint for extra freshness. Serve with Greek yoghurt or labneh, a squeeze of lemon, a simple salad or a side of smoked salmon for a protein-rich meal. These fritters keep well in the fridge and are delicious cold, packed into lunchboxes or served picnic-style with salad.
This recipe makes 6 large fritters (2 fritters per person) 30 g protein per serve (2 fritters) Squeeze the zucchini well — removing excess moisture is the key to fritters that are light and golden, not soggy. A clean tea towel works perfectly. Flour swaps - spelt flour gives a soft, classic texture, almond meal adds richness and extra protein, while a good gluten-free flour blend keeps them light and inclusive. Add chopped basil or mint for extra freshness. Serve with Greek yoghurt or labneh, a squeeze of lemon, a simple salad or a side of smoked salmon for a protein-rich meal. These fritters keep well in the fridge and are delicious cold, packed into lunchboxes or served picnic-style with salad.
