Zucchini Ricotta Fritters






Makes 12 fritters


Makes 12 fritters

This is inspired by Italy’s vegetable polpettes, dumplings with an addictive quality that make good use of ingredients like fresh zucchini, basil, and ricotta. Often a way to use up stale bread, this recipe employs teff flour in its place.

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Place the zucchini in the center of a clean dish towel. Over the sink, squeeze as much liquid as you can out of the zucchini.

In a large bowl, mix the zucchini, ricotta, Parmesan or Pecorino, basil, green onion, garlic, lemon juice and zest, and nutmeg. Add the egg and mix until the ingredients are completely incorporated and smooth. Stir in the teff flour and season with salt and pepper. The consistency should be a very thick batter.

Use your hands to form 12 2-inch balls and place them on a baking sheet lined with parchment paper. Flatten them so they are around 1/2 inch tall, cover, and refrigerate for 20 minutes and up to 1 day.

Preheat the oven to 350 degrees.

In a large skillet, heat half of the oil over medium-high heat. Add half of the fritters, depending on the size of your pan, being careful not to crowd the pan. Cook for 3-4 minutes on each side, until they are evenly browned on both sides. Transfer the fritters back onto the baking sheet and repeat the process with the remaining fritters with the rest of the olive oil. Bake the fritters for 12-15 minutes to cook all the way through. Serve topped with a sprinkle of basil and/or grated cheese if desired.

gluten-free fritters stacked on a cutting board


1/2 cup teff flour

2 cups grated zucchini (about 2 medium zucchini)

1 cup ricotta cheese

3/4 cup Parmesan cheese or Pecorino Romano plus more to garnish

1/4 cup chopped basil plus more to garnish

2 green onions, green and white parts chopped

2 garlic cloves, minced

1 Tablespoon lemon juice

Zest of one lemon

Pinch of nutmeg

1 egg, beaten

3 Tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

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