Save These shrimp and ricotta zoodle fritters are one of my favorite answers to what to make when you want something light yet super satisfying. Each fritter has a crisp golden edge and a tender inside full of juicy shrimp and creamy cheese held together by zucchini noodles. They work perfectly as a party appetizer or speedy lunch and every bite makes you think you should make these more often.
I first made these on a weekend when I had surprise visitors I wanted something impressive but easy to whip up with ingredients I had on hand. Everyone loved how light and flavorful they are and now they are my go to any time I spiralize zucchini.
Ingredients
- Raw shrimp: Brings in that sweet briny bite choose fresh or defrost well if frozen
- Ricotta cheese: Makes every bite creamy use high quality whole milk ricotta for best texture
- Large egg: Binds it all and gives a bit of richness fresher eggs always set better
- Zucchini spiralized into zoodles: Is the heart of the fritter look for firm small to medium zucchini without blemishes
- Spring onions: Lend gentle flavor and color pick vibrant green crisp stems
- Small garlic clove: For just a touch of aromatic punch
- Almond flour: Keeps it gluten free and light choose superfine meal for easier mixing
- Parmesan cheese: Brings savory salty kick grate your own if you can
- Fresh parsley: Wakes up the mixture and adds color buy flat leaf for best flavor
- Salt and freshly ground black pepper: Always to taste
- Crushed red pepper flakes: Optional if you like a little kick
- Lemon zest: Adds needed brightness pick an organic lemon and zest before juicing
- Olive oil: For frying opt for light olive oil as it withstands heat best
Instructions
- Prepare Zucchini:
- Place your spiralized zucchini in a colander and sprinkle with a little salt. Let it sit undisturbed for ten minutes. This draws out excess water so your fritters hold together and crisp up. When ready wrap zucchini in a clean kitchen towel and squeeze firmly until you release most of the moisture. This step is truly key to great texture.
- Mix Ingredients:
- In a large bowl, combine the chopped shrimp, ricotta cheese, egg, spring onions, minced garlic, almond flour, Parmesan cheese, fresh parsley, salt, black pepper, red pepper flakes if using, and lemon zest. Add the well-drained zucchini zoodles and fold everything together gently until the mixture is evenly blended. Do not overmix or you will lose the airy texture.
- Heat Oil:
- Pour olive oil into a large nonstick skillet and set it over medium heat. Allow the oil to fully heat through so each fritter sizzles immediately when added which ensures crispness.
- Shape and Cook the Fritters:
- Scoop about two tablespoons of mixture for each fritter directly into your skillet. Flatten lightly with the back of your spoon. Work in batches to avoid crowding this ensures even browning. Each side will take three to four minutes. Wait until the edges look golden and lift easily before flipping. Cook until both sides are crisp and the fritter feels firm.
- Drain and Serve:
- Remove the finished fritters with a spatula and place them on a paper towel lined plate to drain any excess oil. Serve them warm right away and add a sprinkle of extra parsley or a fresh squeeze of lemon if you want to brighten them up even more.
Save I just love the freshness from lemon zest in these one time my daughter helped zest and we both agreed it made the kitchen smell like summer. These fritters always remind me of casual afternoons with family gathered around nibbling and gossiping.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat or pop them in a 350 degree oven for best crispness. Avoid microwaving if you want to keep that golden edge.
Ingredient Substitutions
No almond flour on hand Simply swap with any gluten free flour blend or with all purpose flour if gluten free is not a concern. If you wish to skip dairy try a dairy free ricotta alternative and remove the Parmesan. For a non shrimp option finely chopped cooked chicken can work with a milder result.
Serving Suggestions
Serve these fritters as is with a big squeeze of lemon or alongside a quick Greek yogurt dip swirled with herbs. They are also fantastic in lettuce wraps or as a happy hour bite with a fresh tomato salad.
Cultural Inspiration
Fritters are beloved all over the world from Italian frittelle to Asian prawn cakes. Creating this recipe I wanted an American approach that uses summer produce and shrimp but feels perfectly at home on any table from casual to more formal.
Save Try these fritters for your next gathering or a cozy night in. Each bite is light yet full of bright flavors and will become a staple in your rotation.
Recipe FAQ
- → Can I use cooked shrimp instead of raw?
Raw shrimp is recommended for tender fritters, but cooked shrimp can be used—just chop finely and reduce cooking time slightly.
- → How do I prevent fritters from getting soggy?
Thoroughly squeeze excess moisture from zucchini using a kitchen towel before mixing. This helps maintain a crisp texture.
- → What sauces complement these fritters?
Lemony aioli or a spoonful of Greek yogurt pairs well, adding brightness and creaminess alongside fresh herbs.
- → Can almond flour be substituted?
Yes, regular flour or another gluten-free alternative may be used. Adjust quantity as needed to maintain binding.
- → How do I spiralize zucchini without a spiralizer?
A julienne peeler produces thin strips similar to zoodles. Alternatively, slice by hand for a rustic effect.
- → Is this dish suitable for low-carb diets?
Absolutely, these fritters use zucchini and almond flour, making them ideal for those seeking a lower carbohydrate option.