Can I use different vegetables in this recipe?

Absolutely! This recipe is super flexible. Try grated carrot, corn, finely chopped broccoli, or peas—just be sure to squeeze out any excess moisture to avoid soggy fritters. If the batter feels too wet, simply add a little extra flour—start with 1 tablespoon at a time until the texture is right.

What kind of ricotta works best?

I prefer full-fat, deli-style ricotta for its rich, creamy texture. It adds more flavour and moisture, but low-fat ricotta can work too if you're after a lighter option.

Can I make these fritters gluten-free?

Yes! Simply swap the wholemeal self-raising flour for a gluten-free self-raising blend. Just check that it includes a raising agent or add 1 tsp of baking powder.

How do I keep the fritters from falling apart?

Be sure to squeeze out as much moisture from the veggies as possible. If your batter still feels too wet, add an extra tablespoon or two of flour. Letting the mixture rest for 5–10 minutes before cooking also helps.

Veggie Ricotta Fritters

Name: Veggie Ricotta Fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 small (125g) zucchini, grated; 1 small (125g) sweet potato, grated; ½ cup (45g) frozen spinach, defrosted and squeezed; 1 large egg; ⅔ cup (150g) full-fat ricotta; ½ cup (40g) grated cheddar cheese; ⅔ cup (85g) wholemeal self-raising flour; 1 teaspoon onion powder; Olive oil, to cook

Description

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

Ingredients

Scale

1 small (125g) zucchini, grated
1 small (125g) sweet potato, grated
½ cup (45g) frozen spinach, defrosted and squeezed
1 large egg
⅔ cup (150g) full-fat ricotta
½ cup (40g) grated cheddar cheese
⅔ cup (85g) wholemeal self-raising flour
1 teaspoon onion powder
Olive oil, to cook

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Instructions

Grate the sweet potato and zucchini, and add them to a bowl with the defrosted spinach. Wrap in a clean kitchen towel and squeeze out as much moisture as possible. Transfer the strained veggies to a large mixing bowl.
Add the egg, ricotta, cheddar cheese, and seasonings to the bowl with the veggies. Stir until well combined, then add the flour and mix to form a thick batter. Using your hands can help bring it all together.
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, flipping gently, until golden and cooked through.

Notes

Fridge: Store cooled fritters in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then transfer to a container with baking paper between layers. Keeps for up to 2 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Toddler food, Side dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 4 fritters
Calories: 127
Sugar: 2.5g
Fat: 5.3g
Saturated Fat: 3.2g
Carbohydrates: 14.1g
Fiber: 2.1g
Protein: 6.4g