Zucchini, Pea & Ricotta Fritters with Herbed Yogurt

Fritters are one of those brunch dishes that scales effortlessly and pleases nearly every guest — they're vegetarian, they don't require plates and cutlery to eat if you're doing a standing brunch, they hold at room temperature better than almost any egg dish, and when they're made properly — golden and genuinely crisp on the outside, tender and herb-flecked inside — they're delicious.

The step that most home cooks skip is the zucchini moisture removal. Zucchini is about 94% water, which means ungrated, unsqueezed zucchini poured into a batter produces wet, dense, greasy fritters that steam in the pan instead of crisping. Grate, salt lightly, and squeeze hard in a clean towel. This single step is the difference between a good fritter and a disappointing one.

Ingredients (makes approximately 20 fritters): - 3 medium zucchini (about 1 lb 2 oz), coarsely grated - 1 cup frozen peas, thawed (or fresh) - 8 ⅞ oz whole-milk ricotta, well-drained - 3 large eggs - 4 spring onions (scallions), thinly sliced - ½ cup (1 ¾ oz) Parmesan, finely grated - 3 tablespoons fresh mint, finely chopped - 3 tablespoons fresh dill, finely chopped - 2 tablespoons fresh flat-leaf parsley, finely chopped - ¾ cup (3 ⅓ oz) all-purpose flour - 1 teaspoon baking powder - Zest of 1 lemon - ½ teaspoon fine sea salt - ¼ teaspoon cracked black pepper - ½ teaspoon red pepper flakes - Neutral oil and butter for frying

Herbed Yogurt: - 8 ⅞ oz full-fat Greek yogurt - 2 tablespoons fresh dill, finely chopped - 1 tablespoon fresh mint, finely chopped - 1 tablespoon fresh lemon juice - 1 small garlic clove, finely grated - Salt and pepper

Herbed Yogurt: Stir together all ingredients. Season to taste. Refrigerate until service — it improves over time. (Can be made 2 days ahead.)

Fritters: Place grated zucchini in a colander and toss with a pinch of salt. After 5 minutes, transfer to a clean kitchen towel and squeeze with both hands as firmly as possible — the towel will become soaked. The zucchini should be significantly reduced in volume and feel almost dry.

In a large bowl, combine the squeezed zucchini, peas, ricotta, eggs, spring onions, Parmesan, mint, dill, parsley, lemon zest, red pepper flakes, salt, and pepper. Stir to combine. Add flour and baking powder, fold until just incorporated — don't overmix.

Heat a thin layer of oil and a small knob of butter in a wide, heavy skillet over medium heat. Drop heaped tablespoons of batter into the pan, spacing them well apart. Flatten gently with the back of the spoon to about ½-inch thickness. Cook 3–4 minutes without moving until the underside is deeply golden and the edges look set. Flip and cook 2–3 minutes more. Drain on paper towels.

Serving: Arrange fritters on a warm platter. Serve with herbed yogurt alongside, lemon wedges, and a few extra fresh herbs scattered over.

Make-Ahead: Fritters can be cooked ahead and reheated in a 375°F oven for 5–8 minutes. They hold at room temperature for up to 1 hour without losing quality significantly.

Reference Links: - Zucchini fritter technique: Between2Kitchens - Zucchini moisture removal: Serious Eats

Pro Tips: The kitchen-towel squeeze is the most important step. After salting and waiting 5 minutes, squeeze as hard as you physically can — the amount of water that comes out is genuinely shocking. Cold ricotta from the fridge (rather than room temperature) produces a slightly more structured batter. Cook in batches, never crowding the pan, so the fritters fry rather than steam.