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Veggie Ricotta Fritters

Light and healthy fritters made with a delightful blend of sweet potatoes, zucchini, and creamy ricotta, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 fritters
Course: Appetizer, Main Course, Snack
Cuisine: Vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small zucchini, grated Use fresh, firm zucchinis for the best flavor.
  • 1 small sweet potato, grated Purchase organic if possible, as sweet potatoes are often on the 'Dirty Dozen' list.
  • 1/2 cup frozen spinach, defrosted and squeezed dry Fresh spinach can be used if you have it on hand.
Dairy
  • 1 large egg Use a farm-fresh egg for richer flavor.
  • 2/3 cup full-fat ricotta Look for a brand made with whole milk for the creamiest texture.
  • 1/2 cup grated cheddar cheese A sharp cheddar will add deeper flavor.
Dry Ingredients
  • 2/3 cup wholemeal self-raising flour All-purpose flour can be used.
  • 1 teaspoon onion powder This enhances the savory flavor without the bulk of chopped onions.
For Cooking
  • Olive oil, for cooking Extra virgin olive oil is best for flavor.

Method
 

Preparation
  1. Grate the sweet potato and zucchini using a box grater for perfect, fine shreds.
  2. Place the grated sweet potato, zucchini, and defrosted spinach in a clean kitchen towel, wrap it up, and squeeze out as much moisture as possible.
  3. In a large mixing bowl, transfer the strained veggies and add in the egg, ricotta, cheddar cheese, onion powder, and seasoning. Stir everything together until well incorporated.
  4. Gradually fold in the wholemeal self-raising flour until a thick batter forms.
Cooking
  1. Heat a non-stick skillet over medium-high heat and lightly spray with olive oil.
  2. Using a tablespoon, drop portions of the batter into the skillet, leaving room between each fritter to allow for even cooking. Cook for 1-2 minutes per side until golden brown.
  3. Transfer to a paper towel-lined plate to absorb excess oil and serve warm.

Notes

Leftover fritters can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months. You can mix the batter and keep it in the fridge for up to a day before cooking.