Save These crisp shrimp and ricotta zoodle fritters bring together juicy seafood, airy ricotta, and fresh zucchini noodles in a way that feels indulgent yet light. Whenever I want something bright and satisfying but not too heavy, these have become my go to lunch and appetizer. The tender shrimp, creamy cheese, and the snappy veggies make every bite so memorable.
My family always gravitates to these fritters at parties which means I rarely get to eat more than one unless I make a double batch. The gentle lemon zest and hint of spice make them feel just a little bit fancy while still coming together in half an hour.
Ingredients
- Shrimp: Perfect for adding protein and a subtle sweetness Always choose raw wild caught if possible for better flavor and texture
- Ricotta cheese: Brings moisture and creaminess Opt for full fat and check for fresh date
- Egg: Helps bind everything together Look for bright golden yolks from pasture raised chickens if you can
- Zucchini: Spiralized into noodles for structure and nutrition Pick firm medium zucchini without soft spots
- Spring onions: Bring mild flavor and color Fresher onions have bright slender stalks
- Garlic: Offers depth and aroma Fresh cloves with tight outer skins are best
- Almond flour: Works as a binder and keeps things gluten free Choose finely ground for a smooth texture
- Parmesan cheese: Adds salty touch and umami Use a wedge you grate yourself rather than pre shredded
- Fresh parsley: Adds color and herbaceous lift Look for perky leaves
- Salt and black pepper: Season and enhance all other flavors Always use freshly ground pepper for best kick
- Crushed red pepper flakes: For a tiny bit of heat Optional and easily adjusted
- Lemon zest: Provides brightness and ties all flavors together Use unwaxed organic lemons for best zest
- Olive oil: Fries without excess heaviness Try extra virgin with fruitier notes
Instructions
- Prep the Zoodles:
- Sprinkle spiralized zucchini with a little salt in a colander and let it rest for ten minutes. This step draws out extra water so your fritters hold together nicely. Squeeze handfuls of the zoodles inside a clean kitchen towel until almost dry.
- Mix the Fritter Batter:
- Combine chopped shrimp, ricotta, egg, sliced spring onion, minced garlic, almond flour, Parmesan, parsley, salt, pepper, red pepper flakes, and lemon zest in a large bowl. Add the well drained zoodles and stir everything until all ingredients look evenly distributed and the mix feels cohesive.
- Preheat the Skillet:
- Heat olive oil in a large nonstick skillet over medium heat. Give it two minutes so the oil is shimmering but not smoking. This makes for an even golden crust.
- Form and Cook the Fritters:
- Scoop out about two tablespoons of the mixture for each fritter. Gently flatten each scoop on the skillet. Fry in smaller batches so you have enough room to flip. Let cook for three or four minutes on the first side then turn over and repeat until deeply golden and cooked through.
- Drain and Serve:
- Move the cooked fritters onto a plate lined with paper towels to absorb excess oil. Serve warm with fresh parsley sprinkled over or a quick squeeze of lemon juice for extra punch.
Save Every time I reach for wild caught shrimp at the market I remember my grandfather telling stories about shrimping along the coast. Ricotta is my favorite cheese for fritters because it keeps everything perfectly moist without weighing it down. The lemon zest always reminds my kids of summertime patio lunches.
Storage Tips
Keep leftover fritters in an airtight container stacked with parchment between layers so they do not stick together. For best texture reheat briefly in a skillet or oven instead of the microwave. They taste great for two days but can be frozen up to one month.
Ingredient Substitutions
If shellfish allergies are an issue swap the shrimp for shredded cooked chicken or flaked cooked fish. Almond flour can be replaced with oat flour or chickpea flour. For dairy free use a soft tofu in place of ricotta and add nutritional yeast instead of Parmesan.
Serving Suggestions
These fritters are perfect with a dollop of Greek yogurt or a swirl of lemony aioli. You can also tuck them into lettuce cups or stuff pita bread with leafy greens for a light meal. For fancy gatherings I top them with a sliver of pickled fennel or add a sprinkle of chili flakes.
Cultural and Historical Context
Fritters have been shared in kitchens around the world for centuries with every region adding their own spin. Using ricotta and zucchini nods to Italian inspiration while the shrimp brings in a southern coastal American touch. My family loves putting a seasonal veggie twist on traditional recipes and this one always feels like a treat.
Seasonal Adaptations
Swap zucchini with grated butternut squash for fall. Use blood orange or lime zest in winter when lemons are scarce. Quickly blanch and chop asparagus for a spring addition.
Success Stories
A neighbor requests these every time she drops by for lunch and claims they help her stick to her nutritive goals. Last Fourth of July I tripled the batch and they disappeared faster than the grilled chicken. Even my picky eater likes them dipped in ranch.
Freezer Meal Conversion
After cooking let the fritters cool completely and freeze them in a single layer before transferring to a sealed container. Reheat from frozen straight in the oven at four hundred degrees for ten minutes. This works if you want a portable protein snack for busy weeks.
Save Fresh herbs and a squeeze of lemon take these fritters over the top for a memorable light meal or party snack.
Recipe Questions
- → What is the best shrimp for fritters?
Raw, peeled, and deveined shrimp offer the most tender and flavorful texture when finely chopped for fritters.
- → How do you keep zoodle fritters from being soggy?
Salt spiralized zucchini and squeeze out moisture before mixing, ensuring fritters remain firm and crisp.
- → Can almond flour be substituted?
Yes, use regular flour if gluten is not a concern or any preferred gluten-free blend for structure.
- → What dipping sauce works well?
Greek yogurt or lemony aioli complements the flavors, adding creaminess and tang to each bite.
- → How can I make fritters ahead?
Prepare batter and chill; fry just before serving for freshness. Fritters can be reheated in an oven for crispiness.
- → Are these suitable for low-carb diets?
Yes, using almond flour and zucchini noodles keeps the fritters low in carbohydrates and gluten-free.