Fritelle Di Zucchini & Ricotta

Fritelle di Zucchini e Ricotta is an Italian summer antipasto built around grated zucchini and creamy sheep’s milk ricotta. The lemon zest and freshly ground black pepper cut right through the richness, while garlic and sliced scallions add savory snap.

The technique that makes or breaks these fritters is folding the flour in three to four tablespoons at a time rather than all at once. That gradual approach keeps the batter lump-free and lets you stop the moment the mixture holds its shape, since over-flouring leads to dense, doughy fritters instead of light, tender ones.

Olive oil heated to 375°F (190°C) gives the fritters their signature crackle. Serve hot with lemon wedges and a bitter radicchio salad to balance the richness. They also pair beautifully with a glass of crisp white wine.

Chef Tips

• Squeeze the grated zucchini in a clean towel to remove excess water. Wet batter will splatter in the hot oil and produce greasy fritters.
• Use a thermometer to check oil temperature. Too cool and they absorb oil, too hot and they burn before the inside sets.
• Don’t crowd the pan. Three to four fritters at a time keeps the oil temperature stable.
• Drain on paper towels and serve immediately. These lose their crisp quickly as they sit.

Variations

• Add 2 tablespoons of chopped fresh mint or basil with the lemon zest for an herbaceous lift.
• Stir in ¼ cup grated Parmesan for a saltier, more savory edge.
• Serve as an appetizer with a quick dipping sauce of lemon yogurt and dill instead of plain lemon wedges.