as GOLD as it gets

Life's adventures should be fully accessorized!

lemon ricotta zucchini fritters


I’ve thought a lot about making fritters in the past but never really had the right tools to do it. I was just gifted a veggetti grater so all bets are off – fritters every day!

There’s a few recipes that I want to try and to be honest I was a little skeptical about this one. I was afraid it wouldn’t have any complex taste. But I was totally surprised, they are full of flavor! These little guys are fried in a cast iron skillet so not straight vegetable but they really are delightful with one ingredient that really sends them over the edge!

lemon ricotta zucchini fritters


This is made so much easier with this little shredder! You could also use a box cheese grater. But be sure to get out as much water as you can. I went through several paper towels but it makes the difference in the long run. 
lemonLemon is perfect in the recipe. It really sends the fritters over the edge and brings out the flavor in the zucchini. I not only used it in the recipe as instructed but I also squeezed a wedge over the fritter before I ate it – OMG THIS IS THE WAY ALL FRITTERS SHOULD BE EATEN!
Like I mentioned above I squeezed lemon juice on top but I also had a dollop of sour cream! These definitely pass the test in my book! I only adjusted the recipe adding oregano instead of parsley, I just put a sprinkling in as I had no fresh parsley.

To make this recipe, head over to Pink Parsley for the full recipe!

Next up on my fritter adventures : Smitten Kitchen’s zucchini fritters.

Author: as GOLD as it gets

Newlywed. Aspiring Cook. Goal Digger. The voice behind

8 thoughts on “lemon ricotta zucchini fritters

  1. These look great! I have seen several recipes floating around out there for zucchini fritters. I think oregano is a better choice than parsley. Thanks for sharing!

  2. These look delicious! I use my spiralizer all the time. I love making sweet potato noodles with them.

  3. Pingback: zucchini fritters – smitten kitchen recipe | as GOLD as it gets

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