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Crispy Lemon Ricotta Zucchini Fritters with Herbed Sour Cream Dip

lemon ricotta zucchini fritters - featured image
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Bright, tangy, and creamy zucchini fritters with a crispy crust, paired with a fresh herbed sour cream dip. Perfect for a quick snack or light meal.

Ingredients

Scale
  • 3 medium zucchinis (about 500g / 1 lb), grated and squeezed dry
  • 1 cup (250g) whole milk ricotta cheese
  • Zest and juice of 1 medium lemon
  • 1 large egg, room temperature
  • ½ cup (65g) all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste
  • Olive oil for frying
  • For the Herbed Sour Cream Dip:
  • ½ cup (120ml) sour cream
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Wash and trim the zucchinis, then grate them using a box grater or food processor to yield about 3 cups (350g) of grated zucchini.
  2. Transfer the grated zucchini into a fine mesh sieve or clean kitchen towel and press firmly to remove as much liquid as possible (about 3-5 minutes).
  3. In a large mixing bowl, combine the squeezed zucchini, ricotta cheese, lemon zest, lemon juice, chopped parsley, dill, egg, and flour. Season generously with salt and pepper and stir until just combined.
  4. Heat 2 tablespoons of olive oil in a nonstick or cast iron skillet over medium heat until shimmering but not smoking (about 3 minutes).
  5. Using a ¼ cup (60ml) measuring cup, scoop the batter into the pan and gently flatten each scoop into a 3-inch (7.5 cm) wide fritter. Fry for 3-4 minutes per side until crisp and golden brown, flipping carefully with a spatula. Fry in batches without overcrowding.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil and keep warm in a low oven (around 200°F / 95°C) while frying remaining batter.
  7. In a small bowl, mix sour cream, chopped chives, parsley, lemon juice, salt, and pepper. Chill until ready to serve.
  8. Serve the fritters warm with a dollop of herbed sour cream dip and garnish with extra lemon zest or herbs if desired.

Notes

Remove excess moisture from zucchini to avoid soggy fritters. Use medium heat for frying to get crispy edges without burning. Batter can be prepared up to 4 hours ahead and refrigerated. Reheat leftovers in a skillet or oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: zucchini fritters, ricotta, lemon, crispy fritters, herbed sour cream dip, easy snack, gluten-free option, vegetarian

Find it online: https://dahliadishes.com/crispy-lemon-ricotta-zucchini-fritters-recipe-easy-herbed-sour-cream-dip/