Zucchini and Ricotta Fritters with Parmesan, Lemon and Mint


Day two back from Sydney and I have already tested this recipe because I couldn't wait a second longer. While I was there I ate one of my favourite dishes ever at The Sailors Club - zucchini flowers stuffed with ricotta. I have them whenever I see them on a menu, which is not often, and here in Auckland I think I might have seen the flowers for sale only once at a farmers market. To remedy that tomorrow I am heading to the nursery to buy some zucchini plants so that I can grow those flowers (and the odd zucchini!) myself and in the meantime I will get my fix for those fabulous flavours with these very delicious fritters. They are seriously light and tasty with ricotta, Parmesan a hint of feta, lemon, mint and parsley. The egg whites are beaten separately to give the lovely airy texture and when cooked in hot rice bran oil they develop a very pleasing and slightly naughty crispy exterior....yuuuuuum!

As a wee side note, I cannot believe this blog has had almost 200,000 views - I don't know where you are all hearing about it, but can I just say a gi-normous thank you, you're all bloody awesome, and I hope you keep coming back!!

4 medium zucchini (courgettes) grated
4 eggs, separated
1/3 cup feta, mashed or crumbled
2/3 cup ricotta
2/3 cup freshly grated parmesan
1 heaped tablespoon finely chopped mint
1 heaped tablespoon finely chopped parsley
finely grated zest of 1 large lemon
1 cup plain flour
2 tsp baking powder
sea salt and freshly ground black pepper

1/4 cup rice bran oil

8 slices prosciutto (optional)

Put the zucchini in a large bowl with the egg yolks, feta, ricotta, Parmesan, mint, parsley and lemon zest. Stir to combine. In a separate bowl beat egg whites until soft peaks form. Sieve flour and baking powder, salt and pepper over zucchini mix, fold in until only just incorporated then plop egg whites on top and fold all together gently, trying not to knock too much air out. Heat oil in a large preferably non-stick frying pan and fry fritters for a couple of minutes each side in batches, until golden and cooked through. Drain on kitchen paper and serve with a lemon wedge and a little more salt and pepper. If you fancy you can pop the prosciutto under the grill and serve alongside too - just be aware that the fritter flavours are quite light and delicate and can be easily overwhelmed - sounds like a Jane Austen character....Serves 4, makes about 18 fritters. Up to you how big you make them - I like to keep them on the small side - a big tablespoon per fritter :) Another thought - these would be perfect to serve as nibbles made teaspoon size with a drop of creme fraiche and a crumble of grilled prosciutto!


  1. Yum!! These turned out so well - wont be missing zucchini flowers anymore ����

    1. Yay - thanks Soraya - I'm so glad you liked them!!! :)

  2. Gooooood blog! Thanks!

  3. Thank you for a lovely recipe: so light. frsh and minty.

    1. Yay - so glad you like it - thanks Anna! :)

  4. These were so yummy! Missing the lemon though :( will make sure I have it next time!! Thanks to the easy recipe!

    1. My pleasure - I'm so glad you enjoyed them! :)