Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Add the edamame mixture to the bowl with the zucchini, then stir in the ricotta, flour, and seasonings until well combined.
- 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 warm with your favourite dip, or let them cool completely for lunchboxes or on-the-go snacks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American