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Zucchini Edamame Fritters

Delicious and healthy Zucchini Edamame Fritters that are crunchy on the outside and tender on the inside, perfect for any snack occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 fritters
Course: Appetizer, Lunch, Snack
Cuisine: American, Healthy
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup frozen edamame, defrosted Feel free to substitute with fresh edamame if available for an even brighter taste.
  • 2 pieces eggs Room temperature ensures better mixing.
  • 1 medium zucchini, finely grated Look for firm, fresh zucchinis for the best texture.
  • 1/2 cup ricotta cheese Use whole milk ricotta for creamier fritters.
  • 1/4 cup wholemeal self-raising flour Adds a nutty flavor; or sub with almond flour for a gluten-free option.
  • 2 tablespoons fresh herbs of choice Fresh dill or parsley add a lovely hint of flavor.
  • 1 teaspoon garlic powder For that irresistible savory touch.
  • 1/2 teaspoon salt Adjust based on personal preference.

Method
 

Preparation
  1. In a high-speed blender or small food processor, combine the defrosted edamame and eggs. Blend until mostly smooth, leaving a few chunks for texture. This should take about 30-45 seconds.
  2. Grate the zucchini using a fine grater. Then, place the grated zucchini in a clean tea towel and squeeze out as much moisture as possible.
  3. In a large mixing bowl, add the strained zucchini. Pour in the edamame mixture and stir in the ricotta, flour, fresh herbs, garlic powder, and salt until thoroughly combined.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly spray or brush with olive oil.
  2. Using a tablespoon, scoop the fritter mixture into the skillet, flattening each scoop slightly. Cook for 1 to 2 minutes on each side or until golden brown and cooked through.
Serving
  1. Serve warm with your favorite dip, such as tzatziki or a homemade yogurt sauce, or allow them to cool completely for easy lunchbox snacks.

Notes

Ensure you squeeze out as much water from the zucchini to avoid soggy fritters. Test a small fritter to adjust cooking time if necessary. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet for crispiness!