Zucchini – Ricotta Fritters: Tasty low-carb dinner you must try!

Treat yourself with succulent zucchini – ricotta fritters for low-carb dinner. It goes great with tomato salad. It’s easy to prepare, but also take short time. So try!

Recipe for zucchini – ricotta fritters

Ingredients that you need:

  • 1 large zucchini
  • 14 oz. (400 g) Ricotta cheese
  • 3 eggs
  • 2 tbsp. almond flour
  • 3 oz. (100 g) Parmesan cheese, grated
  • salt and pepper to taste

For salad:

  • few different color tomatoes (black, red, yellow)
  • 1 red onion
  • salt and pepper to taste
  • herbs: fresh mint and dill
  • 1 tbsp. olive oil


Salad: Zucchini – ricotta fritters are best accompanied by a tomato salad. This makes a visual appearance when you use different colored tomatoes. But if you don’t have them in different colors, you can use common red tomato. It will be equally delicious.

Cut tomatoes to quarters, and red onion to rings. Then season it with salt, pepper, mint and dill. Finally, add olive oil and mix thoroughly. Let it rest in the fridge, while making fritters.

Fritters: First grate the zucchini in coarse pieces. Then mix it with ricotta, and add eggs and flour. Finely grated Parmesan will provide a spicy aroma, so add it to the mixture. Season it with freshly ground pepper and salt. Stir until a homogeneous mass is formed.

Fry zucchini – ricotta fritters in a pan with the greatest possible heat. For this, pour the oil in the pan and leave both hot. The oil is a highly heat-able oil, such as rapeseed oil, but also lard. When the fat is hot enough, put small fritters into the pan. Once the edges are golden brown, turn them and bake on the other side. Place the finished fritters directly from the pan briefly onto a kitchen paper that draws a little fat from them, as well keep them so nicely crisp. Serve with the salad, and enjoy!

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