Zucchini Edamame Fritters

Name: Zucchini Edamame Fritters
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup frozen edamame, defrosted; 2 eggs; 1 medium zucchini (about 150 g), finely grated; 1/2 cup ricotta cheese; 1/4 cup (60 g) wholemeal self-raising flour; 2 tablespoons fresh herbs of choice; 1 teaspoon garlic powder; 1/2 teaspoon salt

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These high-protein zucchini and edamame fritters made with creamy ricotta and fresh herbs, are a tasty, wholesome snack, a lunchbox favourite, or a versatile side for any meal.

Zucchini and edamame fritters dipped in yoghurt sauce.

Got a bag of edamame and want to switch things up? These crispy zucchini and edamame fritters are a must-try! They’re protein-packed thanks to edamame, eggs, and creamy ricotta. And come together easily for a delicious side dish, appetizer, or anytime snack.

One of my favourite things about this recipe is its versatility. You can switch up the herbs and spices to suit your mood, and they still turn out amazing every time. Serve them on a salad or nourish bowl, tuck them into pita wraps, or enjoy them snack-plate style with a dollop of hummus (my toddler’s personal favourite). They also make the ultimate meal prep recipe; you’ll still be excited to eat them at the end of the week.

Ingredients You’ll Need

These edamame fritters are made with just a handful of simple, wholesome ingredients:

Wholemeal self-raising flour: Adds fibre and structure, while the built-in leavening means no extra baking powder needed.
Edamame: Finely chopped for a boost of plant-based protein, a pop of natural sweetness, and vibrant green colour.
Ricotta cheese: Brings creamy texture, extra protein, and a gentle savoury flavour.
Eggs: Help bind the mixture and give the fritters their light, tender structure.
Optional seasonings: Fresh herbs like chives, basil, coriander, or dill work beautifully, along with garlic powder, cumin, or even a sprinkle of paprika for added depth.

Full ingredient list and measurements are in the recipe card below.

How to Make Edamame Fritters

Blend the edamame: Add defrosted edamame and eggs to a high-speed blender or small food processor (like a Ninja) and blend until mostly smooth—the mixture will still be slightly chunky.

Prepare the zucchini: Grate the zucchini using a fine grater, then wrap it in a clean tea towel and squeeze out as much moisture as possible to prevent soggy fritters. Add the strained zucchini to a large mixing bowl.

Mix the batter: Add the edamame mixture to the bowl with the zucchini, then stir in the ricotta, flour, and seasonings until well combined.

Cook the fritters: Heat a non-stick skillet over medium heat and lightly spray with oil. Scoop tablespoon-sized portions into the pan, flatten slightly, and cook for 1–2 minutes per side, until golden and cooked through.

Serve and enjoy: Serve warm with your favourite dip, or let them cool completely for lunchboxes or on-the-go snacks.

Recipe Tips & Substitutions

Blend thoroughly: Process the edamame until very finely chopped or pureed, scraping down the sides of the blender with a silicone spatula several times to ensure an even texture.
Swap the edamame: Chickpeas make a great substitute. Since they hold more moisture than edamame, add an extra tablespoon of flour to help the batter bind.
Adjust the flour: If the batter feels too wet, mix in an extra tablespoon of flour until it holds together.
Avoid overcrowding: Give the fritters space in the pan so they brown and cook evenly.
Flip carefully: Use a thin spatula and turn gently to keep them from breaking apart.

Serving Suggestions

These fritters are super versatile! Try serving them:

On their own: A soft, finger-friendly option for toddlers or baby-led weaning.
With a dip: Pair with creamy yoghurt, hummus, guacamole, or tangy tomato relish.
In lunchboxes: Pack alongside veggie sticks, fresh fruit, or crackers for a balanced meal.
As a side dish: Delicious with grilled meats, poached eggs, or baked fish.
In a wrap: Tuck into a tortilla or pita with fresh greens and a dollop of your favourite sauce for a quick, satisfying lunch.

Side shot of edamame fritters dipped in yoghurt sauce.

Storing & Freezing

Fridge: Let fritters cool completely. Store in an airtight container for up to 3 days. Reheat in a skillet, oven, or air fryer until warmed through.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Keeps for up to 2 months. Reheat straight from frozen or thaw overnight.

Recipe FAQ

Can I use another type of flour?

Yes! Regular self-raising flour or a gluten-free self-raising blend will work just as well.

Can I add other veggies?

Absolutely. Try grated zucchini (squeezed dry), sweet potato, or corn—just keep the total veggie amount roughly the same.

Are they suitable for babies?

Yes, these fritters are soft and easy to chew. Skip the salt and use milder herbs if serving to babies under 1 year.

Can I bake these instead of frying?

Yes. Place spoonfuls of the batter on a lined baking tray, flatten slightly, and bake at 180°C (350°F) for 15–20 minutes, flipping halfway, until golden and cooked through.

More Fritter Recipes

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Zucchini & Sweet potato Fritters

Cheesy Veggie Bean Fritters

Carrot Fritters

If you try this zucchini and edamame fritters recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.