These salmon and zucchini fritters are light and tasty. They are a delicious appetizer or make a satisfying main when paired with a salad.
We have been working through a huge zucchini this week that our friends gifted us. It’s so surprising the range of dishes zucchinis can be added to. The first thing we always make when we get zucchini is chocolate zucchini bread. It’s so chocolatey and delicious!
Another of my favourite things to do with zucchini is make fritters. I took it up a notch this time and added salmon and it was a great combination. Hubby and the kids loved it and I had to make another batch of the salmon and zucchini fritters. Always the sign of a winning dish.
I know a lot of fritters call for eggs but I don’t think its necessary with this recipe. The moisture in the zucchini and the creamy ricotta are enough to bind everything together. The fritters are flavoured with lemon and garlic. Simple and delicious.
You don’t need a lot of oil to cook up these fritters. Just a light coat of the pan and then lightly fried until golden.
I served these with a seasoned yogurt sauce. I threw in some dill, lemon juice and some pepper and garlic seasoning. It paired nicely together.
- 2 cups zucchini, shredded
- 8 oz salmon filet, flaked
- 1 tsp minced garlic
- 1 lemon, zested
- 2 TB ricotta
- 1 cup flour
- cilatro, handful
- Combine all the ingredients together.
- Scoop the mixture into 12 balls and shape into patties.
- Place them in the fridge for about half an hour to let them set.
- Add a little oil to a pan and pan fry until golden.
Looking for more zucchini recipes?