Zucchini fritters with ricotta

Name: Zucchini fritters with ricotta
Ingredients: 300 g zucchini; 60 g carrot; 70 g small onion; 1 egg; 2 tablespoons flour; 2 tablespoons ricotta with dill and sweet paprika; 200 ml oil for frying

Appetizers - Zucchini fritters with ricotta by Roberta B. - Recipia

Zucchini fritters with ricotta are pan-fried, with dill and sweet paprika already mixed into the cheese. Grated zucchini, carrot and onion make a soft center with browned edges, while the egg and flour hold everything together. I used ricotta with dill and sweet paprika left over from making pancakes; when choosing zucchini, I look for firm ones with smooth skin. Prep: 15 minutes. Cook: 20 minutes. Total time: 35 minutes. Serves: 2. Approximately 235 kcal and 9 g protein per serving.

Ingredients

300 g zucchini
60 g carrot
70 g small onion
1 egg
2 tablespoons flour
2 tablespoons ricotta with dill and sweet paprika
200 ml oil for frying

Preparation

1. Wash the zucchini and grate it using the large holes of a grater, skin and all. Peel and grate the carrot, then finely chop the onion. Squeeze the zucchini between your hands to remove excess liquid. 2. Put the vegetables in a bowl. Add the egg, flour and ricotta with dill and sweet paprika, then mix until combined. 3. Heat 200 ml oil in a pan over medium heat for 2 minutes. Spoon in the mixture in three batches and fry the fritters for 3 minutes on each side, until browned. Transfer them to paper towels.

Notes

Serve them with a tomato salad; once cold, they can also go in a simple sandwich. For a gluten-free version, swap the flour for 2 tablespoons of rice flour; the fritters still contain egg and dairy. Keep them in a sealed container in the fridge for no more than 3 days, and eat them cold or warm them briefly in a pan. Choose firm zucchini with smooth skin; very large ones can have developed seeds and a more watery center. For a mature zucchini, remove the seeded part before grating. If the mixture releases more liquid while you’re frying, stir it again before the next batch. Plain ricotta works too, with dill and sweet paprika added separately. I prefer to grate the carrot using the fine holes, even though I grate the zucchini using the large ones.