I thought I knew the difference. A pancake is sweet, a fritter is savory. A fritter is smaller and it’s filled with vegetables and sometimes bits of shrimp or crab. But that’s not always true. Pancakes can be savory too. They can even be fritter-size. Whatever. These fritters/pancakes are delicious hot–they have the crunch of the sweet pepper and they are moist and tender because of the zucchini. I also like the fact that very little oil is used.
Zucchini-Ricotta Fritters with Sweet Pepper and Onion
Prep time: 20 minutes
Cook time: 24 minutes
Servings: Makes 16 3-inch fritters
1/2 cup milk
1/2 cup ricotta cheese
1 cup self-rising flour
1 1/2 zucchini (about 250g) coarsely grated
1/2 medium sweet red pepper, minced fine (I use red for the color)
1/2 medium red onion, minced fine (Substitute: 2 tablespoons minced scallions)
1-2 tablespoons Chinese celery, minced fine (Substitute: celery minced fine)
salt and pepper to taste
1 Scotch Bonnet pepper, minced fine, optional (if more heat is desired, add seeds)
2 tablespoons olive oil
Sriracha sauce for serving (Substitute: ketchup)
In a large bowl, whisk the milk, cheese and eggs. Add the self-rising flour and mix until no longer lumpy. Don’t worry if the batter appears dry. The zucchini will add liquid to the mix. Add the zucchini, sweet pepper, onion, celery, and Scotch Bonnet pepper, if using. Season to taste.
Heat 1 tablespoon of olive oil in a 10-inch skillet until shimmering. Reduce heat to medium or medium high. Using a 1/4 cup measure, scoop batter into the hot oil and spread the batter into a circle. Then fry 2-3 minutes on one side or until golden brown. Flip and fry the second side for 2-3 minutes. If needed, add another tablespoon oil to complete the next batch.
Drain fritters on a plate lined with paper towels. Serve with Sriracha sauce for dipping.
- Add 2 cups of fresh corn kernels
- Chop 1 medium tomato, pulp and seeds removed or they will make the batter too watery
- Serve with a tomato salsa or guacamole on the side