Save to Pinterest These Shrimp and Ricotta Zoodle Fritters deliver crispy edges and creamy centers packed with plump shrimp, fresh zucchini noodles, and bright lemon. The fritters strike the perfect balance between comfort and freshness, making them a crowd pleasing appetizer or a light main dish for lunch. Every bite brings together delicate seafood, creamy ricotta, and a touch of herby flavor that feels fancy enough for company but is fuss free to whip up on a weeknight.
I first tried mixing zoodles into fritters as a fun way to get my family eating more vegetables. The shrimp makes them feel special, and the ricotta keeps everything melt in your mouth tender. Now these make regular appearances at our dinner table, especially when zucchini is in season.
Ingredients
- Shrimp: fresh and raw gives these fritters their sweet bite go for wild caught shrimp if available and chop fine so you get little bits in every mouthful
- Ricotta cheese: this creamy element binds the fritters and gives a rich mouthfeel look for whole milk ricotta that feels moist but not watery
- Egg: ensures the patties hold together and adds protein farm fresh always tastes best
- Zucchini: spiralized into zoodles adds volume and lightness choose firm bright zucchini for best texture without sogginess
- Spring onions: their mild zest brightens up the recipe slice very thin so they cook quickly
- Garlic: use freshly minced for an aromatic kick
- Almond flour: keeps it gluten free with a hint of nutty flavor a fine texture helps the fritters hold shape
- Parmesan cheese: adds savory depth and golden color grate fresh for the best taste
- Parsley: brings brightness and a hint of earthiness flat leaf parsley has more flavor
- Salt and black pepper: the essentials choose fine salt and freshly ground pepper for maximum impact
- Crushed red pepper flakes: add subtle heat if you like a mild kick
- Lemon zest: brings zippy citrus aroma and flavor go for unwaxed lemons and zest only the yellow layer
- Olive oil: for crisping the fritters a good quality extra virgin version brings flavor and helps brown the outsides
Instructions
- Prep the Zoodles:
- Place spiralized zucchini in a colander with a sprinkle of salt Let sit for at least ten minutes to draw out water then wrap in a clean kitchen towel and squeeze hard until as much liquid is removed as possible This step prevents soggy fritters and gives you crisp edges
- Mix the Batter:
- In a large bowl combine chopped shrimp ricotta egg spring onions garlic almond flour Parmesan parsley salt pepper red pepper flakes and lemon zest Stir until all the wet and dry ingredients are combined well then gently fold in the drained zucchini zoodles The mixture should be firm enough to hold its shape without being dry
- Heat the Oil:
- Set a large nonstick skillet over medium heat and pour in the olive oil Allow the oil to heat for a couple of minutes until shimmering but not smoking This helps the fritters crisp instead of steam
- Shape and Cook the Fritters:
- Scoop out about two tablespoons of batter per fritter and place gently in the skillet Flatten each into a round with the back of a spoon Cook several at a time but avoid crowding Cook each side for about three to four minutes adjusting heat as needed until deeply golden and cooked through
- Drain and Serve:
- Transfer finished fritters to a plate lined with paper towels to remove extra oil Serve warm with a sprinkle of extra parsley or a fresh squeeze of lemon juice for brightness
Save to Pinterest Shrimp has always been my go to ingredient for fast and elegant appetizers One summer evening I made these fritters on impulse with leftover zoodles and ricotta from the fridge The combination wowed my family and now I always keep a stash of shrimp in the freezer for impromptu fritter nights
Storage Tips
Store any leftover fritters in an airtight container in the fridge for up to three days To reheat simply place them in a dry skillet over medium heat for a few minutes on each side They will crisp up again and taste just as good as fresh I also love popping them into the oven at 180 degrees Celsius to warm a batch at once
Ingredient Substitutions
If shrimp is not an option try lump crab or finely chopped cooked chicken For dairy free swap out ricotta for a thick plant based alternative and skip the Parmesan Use chickpea flour or oat flour instead of almond if nut free Fresh dill or basil are lovely stand ins for the parsley
Serving Suggestions
Serve these fritters as an appetizer with lemon garlic aioli or Greek yogurt on the side Stack over arugula or greens for a full lunch Top with a fried egg for a brunch upgrade My favorite way is to use them as a filling protein rich snack with a squeeze of lemon
Cultural and Historical Context
Fritters trace their roots to many culinary traditions from Italian frittelle to Southeast Asian shrimp cakes Combining seafood and cheese in one patty is distinctly modern American and reflects how home cooks like to blend comfort with nutrition The zoodle addition reflects today’s creative approach to eating more vegetables
Seasonal Adaptations
Use yellow squash or carrots when zucchini is out of season Try local seafood such as crab or lobster in place of shrimp Add in handfuls of chopped fresh herbs when your garden is bursting with them
Success Stories
Friends have raved about serving these at cocktail parties since they hold up well on platters I have gotten requests for the recipe when I bring them to backyard gatherings and neighbors love that kids enjoy them too They are now a go to when I need a reliable make ahead appetizer
Freezer Meal Conversion
Cool fritters completely then layer between sheets of parchment in a freezer safe container Freeze for up to two months Thaw overnight in the fridge then re crisp in a hot skillet or air fryer They taste just as fresh and are a lifesaver for last minute snacks or lunches
Save to Pinterest I learned the hard way by skipping the zucchini draining step once only to serve soggy fritters The extra few minutes of prep guarantees you get a crisp bite every time
Common Recipe Questions
- → Can I use frozen shrimp?
Yes, thaw and dry before chopping to avoid excess moisture in the mixture.
- → Is there a substitute for ricotta?
Cottage cheese can be used for a similar creamy texture, but drain well for best results.
- → Can I bake instead of fry?
Baking is possible, but fritters may be less crispy. Bake at 400°F on a lined tray until golden.
- → What sauce pairs well with these fritters?
Greek yogurt, lemony aioli, or herb dipping sauces complement the flavors nicely.
- → Can I prepare zoodles in advance?
Yes, spiralize zucchini ahead and keep refrigerated, but drain liquid before mixing.
- → How to make them nut-free?
Simply use gluten-free or regular flour instead of almond flour to avoid tree nuts.