Ingredients
- 1 cup ricotta cheese
- 1 cup grated zucchini
- 1/2 cup chopped bell peppers
- 1/2 cup chopped spinach
- 2 large eggs
- 1/2 cup all-purpose flour (or gluten-free flour)
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare your veggies: Grate zucchini and squeeze out excess moisture. Chop leafy greens and bell peppers finely.
- Mix the base: In a bowl, combine ricotta, eggs, flour, and garlic. Mix until smooth. Add fresh herbs, salt, and pepper. Fold in zucchini and other vegetables.
- Form the fritters: Scoop the mixture and shape into patties about the size of your palm.
- Heat the skillet: In a large non-stick skillet, heat a generous amount of oil.
- Cook with care: Add fritters in batches, cooking for about 3–4 minutes on each side until golden brown.
- Serve and enjoy: Remove fritters and place on paper towels. Serve warm with a dipping sauce or salad.
Notes
Let the mixture rest for 10-15 minutes before frying for better binding. Make sure to remove excess moisture from vegetables to prevent soggy fritters.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian