These Ricotta Zucchini Fritters are crispy and crunchy on the outside, perfectly soft and moist in the middle and mouthwateringly delicious in every bite! Complete with a quick and easy tomato caper salsa.
Originally shared this recipe on September 2, 2015 – updated August 16, 2023.
Ricotta Zucchini Fritters – Highlights
- Creamy Ricotta Cheese – While the outsides get nice and crunchy, the insides stay soft and creamy thanks to the rich ricotta mixture.
- Tomato Caper Salsa – Bright and zesty flavors with crisp and crunchy veggies make for a super delicious fritter condiment!
- Low FODMAP & Gluten Free – These aren’t just great for a low FODMAP or gluten free fritter recipes – they’re great full stop!
- Improved Recipe: better flavors, clearer steps and thorough testing.
- Additional Tips: extra info to keep things running smooth.
- Better Pictures: extra step-by-step pics to make it easier to follow along.
Salsa Ingredients & FODMAP Notes
- Tomatoes – Cut in half, scoop out the seeds then dice fine.
- Red Bell Pepper – Deseed and dice into small pieces. Adds a nice crunch.
- Capers – Add a bright and salty flavor.
- Parsley – Adds a fresh, clean flavor.
- Green Onions – Provides the onion-like flavor.
- Lemon Juice – A squeeze of fresh lemon juice to brighten things up.
- Salt & Olive Oil – Olive oil thickens the consistency for a better mouthfeel while a pinch of salt ties it all together.
Tomato: According to Monash University guidelines, roma tomatoes are low FODMAP in moderation (1/2 a tomato or less or 2.65oz | 75g). One salsa serving (about 1/4 cup) will be within that low FODMAP range.
Green Onion: Only use the dark green, leafy tops (not the firm, white bulbs).
How To Make The Fritters – Simple Steps
- Whisk together the dry ingredients.
- Add the remaining ingredients.
- Mix into a thick batter.
- Fry until golden and crispy.
- Hot Oil: Make sure to wait until your oil fully heats up to ensure the outsides get nice and crisp. Too cold and the fritters will soak up more oil than they should leading to soggy fritters.
- Ricotta >> Yoghurt or Sour Cream: Can’t get ricotta? Swap out the ricotta for equal amounts of greek yogurt.
- Squeeze out as much excess water as you can: If you have time, I recommend you grate the zucchini, squeeze out the water then let it sit in a colander over a bowl for 30 minutes to dry and drip water moisture it can.
- More Flour: Don’t be afraid to add an extra spoonful or two of starch if your fritter batter looks too wet.
Hungry For More?
- Onion Bhajis (Kanda Bhaji Recipe)
- Chicken Broccoli Fritters
- Zucchini Bread Pancakes
- 55+ Gluten Free Zucchini Recipes
Let me know if you try these Ricotta Zucchini Fritters! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
- 2 roma tomatoes seeded and chopped (120g)
- 1/2 small red pepper seeded and diced
- 3 spring onions chopped, (green part only for low FODMAP)
- 2 tablespoons freshly chopped parsley
- 2 tablespoons capers
- 1 tablespoon extra virgin olive oil (15ml)
- 1 tablespoon lemon juice (15ml)
- 2 medium zucchini (1lb | 450g)
- 1 teaspoon salt, divided
- 3/4 cup almond flour (75g)
- 1/4 cup starch (potato, corn, or arrowroot) (35g)
- 1 teaspoon baking powder
- 1/3 cup whole milk ricotta cheese (80 g)
- 1/4 cup parmesan cheese, grated (25g)
- 1 egg
- 2 green onions chopped, green tops only
- Avocado oil (or another frying oil you prefer)
- Zucchini prep: Shred using the large holes of a box grater or food processor with the grating attachment. Pace in a fine mesh strainer and set over a large bowl. Sprinkle 1/2 teaspoon salt over the zucchini and toss together. Let sit for 10-15 minutes then squeeze as much excess moisture out as possible.
- Salsa: Combine salsa ingredients in medium bowl and mix together until combined. Taste and season with more salt, pepper or lemon juice as you see fit. Set aside while you make the fritters.
- Line a large baking sheet with foil and place a cooling rack over the top. Set aside.
- In a large mixing bowl whisk together the almond flour, starch, baking powder and salt then add the remaining fritter ingredients. Mix until fully combined.
- Add oil to a large skillet. Use enough oil to cover the bottom of the pan and set over a medium-high heat.
- When the oil is shimmering, carefully drop fritter batter (about 1/4 cup at a time) into the oil. Use the back of a metal spoon or spatula to gently shape and flatten the fritters in the pan.
- Fry about 3-4 fritters at a time so you don't overcrowd the pan. Let cook about 3-4 minutes until the edges have set and the bottoms are golden brown then then flip and cook the other sides another couple of minutes.
- Transfer fritters to a wire rack to let the excess oil drip off. Continue frying until until done.
- Serve warm with the tomato caper salsa and lemon wedges on the side.
- Make it low FODMAP: Make sure you only use the dark leafy green tops of the of the green onions and only eat 1 serving (1/4 cup) of the salsa.
- Make it vegetarian: Make sure to use a vegetarian parmesan cheese.
- The more moisture you squeezed out of the zucchini the better the fritters. If you find the fritter batter to be too wet, mix an extra tablespoon or two of starch into the batter before frying.