Zucchini-Ricotta Fritters

Greek Salad
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Ingredients

  • 3 zucchini
  • ½ cup ricotta cheese
  • ½ cup finely chopped walnuts
  • 3 cloves garlic, minced
  • 2 tsp grated lemon rind
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 large egg, lightly beaten
  • 1 cup gluten-free panko breadcrumbs
  • 2 Tbsp olive oil
  • 2 lemons, cut into wedges

Instructions

  1. Grate zucchini on the large holes of a box grater. Squeeze zucchini between several layers of paper towels until very dry.
  2. Combine zucchini, cheese, nuts, garlic, rind, salt, pepper, and egg in a large bowl. Fold in panko.
  3. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add 6 (¼-cup) mounds zucchini mixture to hot oil; flatten into 3-inch cakes. Cook 4 minutes per side or until browned. Repeat with 1 Tbsp oil and remaining batter.
  4. Serve with lemon wedges.

Side Dish Ingredients

  • 1 (10-oz) pkg chopped romaine lettuce
  • 1 (4-oz) pkg crumbled feta cheese
  • 1 pint grape tomatoes
  • 1 seedless cucumber, thinly sliced
  • ⅓ cup pitted kalamata olives
  • ⅓ cup gluten-free Greek vinaigrette (such as Wish Bone)

Side Dish Instructions

  1. Toss together all ingredients in a bowl.

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