Veggie Ricotta Fritters

These savoury ricotta fritters are packed with veggies and cheesy goodness. Perfect for toddlers, lunchboxes, or an easy snack or side.

I'm always looking for easy ways to sneak more veggies into everyday meals that are both fun and delicious. These savory ricotta fritters are one of my favourite things to make because I can toss in whatever vegetables we have in the fridge. When they’re cooked into fun shapes, they’re always a guaranteed hit.

The ricotta adds a mild, creamy flavour and a boost of calcium, while the veggies blend in nicely for extra nutrition. They’re perfect for toddlers, loved by the whole family, and make a tasty addition to any platter when served with a yummy dipping sauce. I usually shape them into large veggie tot-style bites that are easy for little hands to hold and dip, but you can also make them into small, pancake-sized fritters if you prefer.

Ingredients You’ll Need

These ricotta fritters come together with just a few simple, wholesome ingredients:

• Wholemeal self-raising flour: I like using whole grain flour for the added fibre. Self-raising flour also saves the step of adding baking powder.
• Veggies: I use a mix of grated sweet potato, zucchini, and defrosted frozen spinach. Be sure to squeeze out any excess moisture to prevent soggy fritters.
• Ricotta: Both full-fat and low-fat versions work well. It adds creaminess, moisture, and a calcium boost.
• Cheddar cheese: For that cheesy flavour kids love, plus extra richness and calcium.
• Egg: Helps bind everything together and gives the fritters structure.
• Optional seasonings: I like onion powder, but garlic powder or dried herbs (like oregano or parsley) also work beautifully.

Full list of ingredients and measurements is in the recipe card below.

How to Make Savory Ricotta Fritters

Strain the Veggies: Grate the sweet potato and zucchini, and place them in a bowl with the defrosted spinach. Wrap everything in a clean kitchen towel and squeeze out as much moisture as possible. Add the strained veggies to a large mixing bowl.

Combine the Ingredients: Add the egg, ricotta, cheddar cheese, and seasonings to the bowl with the veggies. Mix well until everything is fully combined.

Make the Batter: Add the flour and mix until a thick batter forms. I find it easiest to use my hands to bring everything together.

Cook the Fritters: Heat a non-stick skillet over medium-high heat and lightly spray with oil. Spoon tablespoon-sized portions of batter into the pan, leaving space between each. Cook for 1–2 minutes per side, gently flipping until golden brown and cooked through.

Serve: Serve warm on their own or with a side of ketchup, yogurt, or your favourite dipping sauce.

Can You Bake Them?

Absolutely! While they won’t be as crispy as the pan-fried version, you can bake them at 400°F/ 200°C for about 20 minutes, flipping halfway through. Lightly grease the baking tray and fritters with oil spray or brush for a golden finish.

Recipe Tips

• Don’t Skip Straining the Veggies: This step is crucial for removing excess moisture and ensuring crisp, well-cooked fritters.
• Adjust the Flour: Even after draining the veggies, you’ll still need flour to help the mixture hold together. If the batter is too wet, just add a little more flour until the consistency is right.
• Avoid Overcrowding the Pan: Leave space between fritters so they cook evenly and get nicely golden.
• Flip Carefully: Gently flip fritters with a spatula for even browning on both sides.

Ways to Serve Fritters

The beauty of these fritters lies in their versatility. Here are a few of our favourite ways to serve them:

• On their own: A simple, mess-free toddler snack.
• With a dip: Try yogurt, hummus, tzatziki, or mild tomato sauce.
• As an appetizer: A great starter before a family dinner.
• With a salad: Pair with a Chicken, Broccoli & Kale Salad or something lighter and fresh.
• As a side dish: Goes perfectly with grilled chicken, salmon, or scrambled eggs.
• Toddler meal idea: Serve with fruit slices or veggie sticks and a small dipping bowl of yogurt or sauce.
• With soup: A warm fritter alongside a bowl of Turkey Lentil or Carrot Butter Bean Soup is a cozy lunch option.

Storing Leftovers

• Refrigerate: Let the fritters cool completely, then store in an airtight container in the fridge for up to 3 days.
• Freeze: Place in a single layer on a tray to freeze, then transfer to a freezer-safe bag or container. Use parchment paper between layers to prevent sticking. Freeze for up to 2 months.
• Reheat: Thaw overnight in the fridge or for 30 minutes on the counter. Reheat in the microwave or bake at 180°C (350°F) for 10–15 minutes to maintain crispness.

Recipe FAQ

More Veggie-Loaded Recipes

Carrot & Beetroot Fritters

Mini Spinach and Feta Quiche

Zucchini & Sweet potato Fritters

Baked Sweet Potato Zucchini Tots

If you try this beetroot 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.

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