If you are looking for a fresh, flavorful dish that’s bursting with personality, look no further than the Ricotta Zucchini Fritters with Tomato Caper Salsa Recipe. This dish is a delightful combination of crispy, golden zucchini fritters paired with a bright, tangy salsa full of vibrant tomatoes, capers, and fresh herbs. Every bite is a joyful contrast of creamy ricotta, crunchy zucchini, and zesty salsa that feels both comforting and refreshing. Whether you’re serving it as a light lunch, an appetizer for guests, or a unique side, this recipe is a guaranteed crowd-pleaser that’s surprisingly simple to whip up.

Ingredients You’ll Need

The image shows two clear glass bowls on a white marbled surface. The bowl on the left contains separate layers of different ingredients: a large pile of shredded green zucchini on the upper left side, finely chopped green herbs below it, an egg yolk with a bright yellow color near the center, and a dollop of white soft cheese on the bottom right. The bowl on the right shows all these ingredients mixed into a thick, creamy, pale mixture with green specks evenly distributed throughout, giving it a textured look. The photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the key to nailing this dish. Each element contributes something special—from the creamy ricotta that keeps the fritters tender to the salty pop of capers in the salsa. These simple components come together effortlessly but deliver a truly impressive dish.

Roma tomatoes (120g): Seeded and chopped for a juicy, fresh base in the salsa.
Red pepper (1/2 small): Seeded and diced to add a subtle sweetness and crunch.
Spring onions (3, green parts only): Finely chopped to bring mild onion flavor without overpowering.
Fresh parsley (2 tbsp): Chopped to impart a fresh, herbaceous lift.
Capers (2 tbsp): Briny and sharp, they add a punch of tang to the salsa.
Extra virgin olive oil (1 tbsp): For a luscious olive oil flavor and to bind the salsa ingredients.
Lemon juice (1 tbsp): Adds brightness and balances the richness of the fritters.
Zucchini (2 medium, about 450g): Grated and salted to remove excess moisture, creating tender fritters.
Salt (1 tsp, divided): Enhances all flavors, used both in zucchini prep and batter seasoning.
Almond flour (3/4 cup): Adds a nutty flavor and keeps the fritters gluten-free.
Starch (1/4 cup): Potato, corn, or arrowroot starch helps with crispiness and structure.
Baking powder (1 tsp): Gives the fritters a light fluffiness.
Whole milk ricotta cheese (1/3 cup): Provides creaminess and richness within the fritters.
Parmesan cheese (1/4 cup, grated): Adds a savory depth and golden crust.
Egg (1): Acts as a binder to hold everything together.
Green onions (2, green tops only): Adds fresh, mild flavor directly in the fritters.
Avocado oil: Ideal for frying due to its high smoke point and neutral flavor.

How to Make Ricotta Zucchini Fritters with Tomato Caper Salsa Recipe

Step 1: Prepare the Tomato Caper Salsa

Start by chopping the roma tomatoes and red pepper into small, even pieces. Then, finely chop the green parts of the spring onions and freshly chopped parsley. In a mixing bowl, combine these with the capers, drizzle in the extra virgin olive oil, and squeeze in fresh lemon juice. Stir all of these vibrant ingredients together until well combined. This simple salsa is a burst of fresh flavors that perfectly contrast the rich, creamy fritters, and it can even be made ahead to let the flavors meld even more.

Step 2: Prep the Zucchini

Grate the medium zucchinis to create the base for the fritters. Sprinkle 1/2 teaspoon of salt over the shredded zucchini and toss to combine. Let this sit for about 10 minutes to draw out excess moisture, then press the zucchini with your hands or a clean kitchen towel to squeeze out as much water as possible. This step is crucial to avoid soggy fritters and achieve that perfect crispy texture.

Step 3: Mix the Fritter Batter

In a large bowl, combine the almond flour, your chosen starch, baking powder, and the remaining salt. Stir in the grated parmesan cheese. Next, add the ricotta, egg, and chopped green onions, mixing gently but thoroughly. Finally, fold in the well-drained zucchini until the batter comes together. This mixture should be thick and hold together when you shape it into patties.

Step 4: Fry the Fritters to Golden Perfection

Heat a generous amount of avocado oil in a non-stick skillet over medium heat. Carefully spoon the batter into the hot oil, flattening each fritter gently with the back of the spatula. Cook for about 3-4 minutes on each side, until the fritters are golden brown and crisp. Don’t overcrowd the pan; cook in batches if needed. Once cooked, transfer the fritters to a wire rack or paper towel-lined plate to drain any excess oil.

How to Serve Ricotta Zucchini Fritters with Tomato Caper Salsa Recipe

The image shows a clear glass bowl on a white marbled surface. Inside the bowl, there are four main layers: diced red tomatoes on the right side, chopped green herbs on the top and bottom left, small green capers near the bottom left, and coarse salt and pepper sprinkled in the center. A gold spoon is resting inside the bowl with its handle extended outward. In the next view, the same ingredients are mixed together, creating a colorful blend of red, green, and hints of black evenly spread throughout the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the dish further, sprinkle freshly chopped parsley or basil on top for a burst of color and herbal fragrance. A dollop of Greek yogurt or a drizzle of extra olive oil can add a lovely creamy finish. A few lemon wedges on the side enhance the bright accents of the salsa, making every bite pop with freshness.

Side Dishes

The Ricotta Zucchini Fritters with Tomato Caper Salsa Recipe pairs beautifully with light, summery sides like a crisp arugula salad or a simple quinoa dish tossed with lemon and herbs. For a heartier meal, serve alongside grilled chicken or fish, letting the fritters and salsa add a vegetarian element bursting with texture and flavor.

Creative Ways to Present

For a fun twist, serve the fritters stacked with generous spoonfuls of the salsa layered between each. Alternatively, arrange them on a beautiful platter around a bowl of salsa for easy dipping. If you’re feeling fancy, turn the fritters into mini sliders by adding a slice of fresh mozzarella and a basil leaf between two patties, then top with salsa for a flavorful bite-sized treat.

Make Ahead and Storage

Storing Leftovers

Leftover Ricotta Zucchini Fritters with Tomato Caper Salsa Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the salsa separate to maintain its fresh texture, and the fritters will stay crispier when reheated.

Freezing

If you want to save the fritters for longer, freeze them on a baking sheet first, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. The salsa does not freeze well because it loses its bright texture after thawing, so always prepare that fresh.

Reheating

To reheat, place the fritters on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through and crisp. Avoid the microwave if possible, as it can make the fritters soggy. Serve with freshly prepared salsa for best results.

FAQs

Can I use regular flour instead of almond flour?

Absolutely! Regular all-purpose flour can be substituted if you don’t need this recipe to be gluten-free. Just use the same amount and proceed as usual, but keep in mind that almond flour adds a nice nutty undertone.

What if I don’t have capers for the salsa?

Capers add a lovely tangy saltiness, but if you’re out, you can try substituting with green olives, finely chopped pickles, or even a splash of brine from pickled vegetables to mimic that sharp flavor.

Can I bake these fritters instead of frying?

Yes, you can bake them at 400°F (200°C) on a lined baking sheet for about 20-25 minutes, flipping halfway. Keep in mind the texture will be less crispy compared to frying but still delicious and healthier.

Is this recipe suitable for a low FODMAP diet?

With some modifications, yes. Using only the green parts of the onions helps reduce FODMAP content, and the ingredients are generally compliant. Always check personal tolerance levels if you have dietary restrictions.

Can I prepare the salsa and fritters in advance for entertaining?

Definitely! The salsa can be made a few hours ahead to let flavors meld, and the fritters batter can be prepped in advance. However, frying just before serving ensures they retain their crispness and fresh taste.

Final Thoughts

Give the Ricotta Zucchini Fritters with Tomato Caper Salsa Recipe a try next time you want a dish that’s as fun to make as it is to eat. Its knack for combining simple ingredients into something bursting with flavor makes it a real kitchen winner. Whether you serve them up for a special occasion or a relaxed weeknight meal, these fritters with their vibrant salsa will surely become a beloved favorite.

Ricotta Zucchini Fritters with Tomato Caper Salsa Recipe