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Ricotta Zucchini Fritters with Tomato Caper Salsa Recipe

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4.3 from 25 reviews

These Ricotta Zucchini Fritters served with a fresh Tomato Caper Salsa are a delightful and light dish perfect for a healthy snack or a vibrant appetizer. The fritters are golden and crispy on the outside with a tender, cheesy interior, complemented beautifully by a tangy, fresh salsa made with tomatoes, capers, and herbs. This recipe combines fresh produce and simple ingredients for a flavorful, gluten-free treat.

  • Total Time: 30 minutes
  • Yield: About 12 fritters

Ingredients

Salsa

  • 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)

Fritters

  • 2 medium zucchini (1 lb | 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 (80g)
  • 1/4 cup parmesan cheese, grated (25g)
  • 1 egg
  • 2 green onions, chopped (green tops only)
  • Avocado oil (or another frying oil you prefer) for frying

Instructions

  1. Prepare the salsa: In a bowl, combine the seeded and chopped roma tomatoes, diced red pepper, chopped spring onions (green parts only), freshly chopped parsley, and capers. Drizzle with extra virgin olive oil and lemon juice, then gently toss to combine. Set aside to allow the flavors to meld while you prepare the fritters.
  2. Prepare the zucchini: Grate the zucchini and sprinkle with half of the salt (1/2 teaspoon). Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial to ensure crispy fritters.
  3. Mix the fritter batter: In a large bowl, combine the drained zucchini with almond flour, starch, baking powder, remaining salt, ricotta cheese, Parmesan cheese, egg, and chopped green onions. Stir well until all ingredients are fully incorporated into a thick batter.
  4. Heat the oil: In a large skillet, heat a thin layer of avocado oil over medium heat. The oil should be hot but not smoking to ensure even frying and prevent burning.
  5. Cook the fritters: Using a spoon or your hands, form small patties from the zucchini batter and carefully place them into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crisp. Avoid overcrowding the pan to maintain oil temperature.
  6. Drain the fritters: Once fried, transfer the fritters to a paper towel-lined plate to drain any excess oil and keep them crispy.
  7. Serve: Serve the warm zucchini ricotta fritters alongside the fresh tomato caper salsa for a flavorful and refreshing contrast. Enjoy immediately.

Notes

  • Make sure to squeeze the grated zucchini thoroughly to remove excess moisture, or the fritters can become soggy.
  • Almond flour makes this recipe gluten-free; however, you can substitute with regular flour if gluten is not a concern.
  • Use green tops of onions for a milder flavor and to reduce FODMAP content.
  • Avocado oil is great for frying due to its high smoke point, but you can use any neutral oil.
  • If you prefer, the fritters can be baked at 375°F (190°C) for about 20 minutes, flipping halfway for a lower-fat option.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/ricotta-zucchini-fritters-with-tomato-caper-salsa-recipe/