Lemon Zucchini Fritters with Mascarpone
These zucchini fritters are golden and crispy on the outside, with a creamy, lemony center thanks to mascarpone. They’re so good, you might as well double the batch!
published on 2025/03/01
lizakova
servings
2
total time
20 mins.preparation
5 mins.cooking
15 mins.servings
2
total time
20 mins.preparation
5 mins.cooking
15 mins.ingredients
steps
1. Prepare the Zucchini
Grate the zucchini using a coarse grater. Transfer it to a kitchen towel, gather the ends, and squeeze out as much liquid as possible. This step is crucial for crispy fritters. Place the drained zucchini in a large bowl.
2. Mix the Batter
Add all ingredients except the flour: mascarpone, lemon zest, egg, parmesan, garlic, shallot, thyme, and salt. Mix well with a fork. Then, add the flour and combine. The batter should be thick; if too runny, add a bit more flour.
3. Fry the Fritters
Heat a large pan over medium heat and add oil. Scoop heaping tablespoons of batter onto the pan, flattening each slightly with a fork. Fry 4 fritters at a time for 2-3 minutes per side until deeply golden and crisp.
4. Serve and Enjoy
Transfer the fritters to a plate lined with paper towels. Serve sprinkled with parmesan, a touch of salt and thyme, and lemon wedges for squeezing over the top. Enjoy warm!