Lemon Ricotta Zucchini Fritter Stacks

Ingredients

Fritters

• 1½ lb zucchini, coarsely grated
• ¾ tsp fine salt, divided
• 2 large eggs
• ½ cup (65 g) all-purpose flour
• ¼ cup grated Parmesan
• ½ tsp garlic powder
• ¼ tsp black pepper
• 3 tbsp olive oil, divided among batches

Lemon ricotta

• ¾ cup whole-milk ricotta, drained
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• ⅛ tsp fine salt

Tomato finish

• 1 cup cherry tomatoes, quartered
• 1 tsp olive oil
• 1 tsp red wine vinegar
• 2 tbsp chopped fresh basil
• ⅛ tsp fine salt

Equipment

Box grater, clean kitchen towel, skillet, hand mixer

Allergens and ingredient notes: Wheat, egg, milk; choose vegetarian Parmesan if needed.

Step by step

1. Toss grated zucchini with ½ tsp of the fritter salt. Rest in a colander for 10 minutes, then wrap in a clean towel and squeeze firmly until very little liquid escapes. Measure about 2 packed cups after squeezing; excess moisture makes soft fritters.
2. Beat the eggs in a bowl, then stir in squeezed zucchini, flour, Parmesan, garlic powder, pepper, and the remaining ¼ tsp fritter salt. Divide the batter visually into twelve equal portions.
3. Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add four portions, flattening each to about 3 inches across and ½ inch thick. Cook 3–4 minutes per side until browned and the centers are set and at least 160°F (71°C). Repeat twice with remaining batter and oil; keep cooked fritters on a rack.
4. Beat drained ricotta with lemon zest, lemon juice, and its ⅛ tsp salt for 1 minute until light. Separately toss tomatoes with their olive oil, red wine vinegar, basil, and salt.
5. Make four stacks: layer three warm fritters per plate with one-twelfth of the ricotta between each pair and another one-twelfth on top. Divide the tomato mixture over and around the stacks. Assemble immediately before eating so the fritters keep their edges.

The Devotti twist: Squeezing the zucchini creates crisp fritters; whipped lemon ricotta brings a cool, bright middle instead of a heavy sauce.

Make ahead and storage

Refrigerate all components separately within 2 hours; use within 2 days. Reheat fritters to 165°F (74°C) before stacking with cold ricotta and tomatoes.

Image: AI-generated recipe illustration; homemade results and presentation will vary.