Easy Ricotta and Vegetable Fritters

Ricotta and Vegetable Fritters

I try a lot of new recipes at home (like these veggie fritters), and a lot of the time they don’t garner the reaction that I want. I’ve become quite used to trying recipes, presenting them to the family, and then getting a lack lustre response in return. Those recipes don’t make the blog, of course, but I have also learned to lower my expectations when awaiting their responses.

These though, these passed the test. Shane was all “THESE ARE THE BEST THINGS I’VE EATEN!” and I was like, “Are you lying?” and he wasn’t. So these veggie fritters are officially the best things he’s eaten.

If that’s not enough to convince you to make them, I don’t know what is. You could serve them with a tzatziki, a guacamole, a salsa, or salad. You could have them for brekky, lunch or dinner and you could totally eat them hot or cold. These guys are the most laid-back food ever. Just make them and eat them, and tell me you love them.

Ricotta and Vegetable Fritters


Why are my fritters soggy?

There are few reasons your veggie fritters might be soggy. One might be having the oil too low, which will mean it will be absorbing the oil as it cooks. Another reason might be too much liquid. Make sure you squeeze any excess water out of the zucchini after grating.

How do I keep fritters crispy?

When cooking, the best way to keep these crispy is by avoiding piling them in top of each other. Overcrowding them will result in sweating, and then less crispy fritters. Other factors will be, cooking in hot oil, and keeping them warm in the oven at low temperature while cooking the whole batch.

What is the best oil to cook fritters in?

Sunflower oil or vegetable oil is best for cooking the fritters in. Avoid olive oil as the flavour is too intense and will overtake the other flavours in these vegetable fritters.

Ricotta and Vegetable Fritters

What should you serve with veggie fritters?

You can serve with a beautiful avocado salsa, tzatziki or garlic dip, or even with bacon and eggs.

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Veggie Frittters

Ricotta and Vegetable Fritters Recipe

  • Author: fatmumslim


A simple dinner idea, or the perfect lunchbox addition, these ricotta and vegetable fritters are delicious as a side, whole meal, or a quick snack.



1/2 cup milk

2 eggs

125g fresh ricotta

1 cup self-raising flour

2 cups fresh corn kernels (or canned)

2 small zucchini, grated

1 small red capsicum, diced

2 tablespoons chives, chopped

2 tablespoons olive oil


  1. In a large bowl, whisk together the milk, eggs, and ricotta until combined. Add in the flour slowly, whisking until it forms a smooth batter.
  2. Stir in the corn, zucchini, capsicum and chives.
  3. Heat the oil in a large frying pan. Using a 1/4 measuring cup, scoop quantities of the fritter mixture into the frying pan. Cook for 3-4 minutes each side, until cooked through.
  4. Keep repeating until all of the batter is used up. Eat warm or cold.

Want more fritter recipes?

Creamed corn fritters

Cheesy corn fritters

Corn and zucchini fritter

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