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Banana and Zucchini Fritters

Delightful and easy-to-make Banana and Zucchini Fritters that combine sweet bananas and savory zucchini, perfect for breakfast, brunch, or a snack.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 fritters
Course: Breakfast, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium overripe banana, mashed helps enhance natural sweetness
  • 1 small zucchini, finely grated choose firm, fresh zucchinis for the best texture
  • 1/2 cup wholemeal self-raising flour for a nutty flavor, but regular self-raising flour works too
  • 1/2 tsp ground cinnamon adds warmth and depth; you can also use nutmeg for a twist
  • 1/3 cup full-fat ricotta creamy and rich; if unavailable, cottage cheese works well
  • 1 large egg helps bind everything together
  • to cook Olive oil or butter for a crispy outside

Method
 

Preparation
  1. Grate the zucchini and wrap it in a clean kitchen towel. Squeeze out as much moisture as possible—this step is crucial to avoid soggy fritters!
  2. In a large mixing bowl, add the strained zucchini, mashed banana, ricotta, egg, flour, and cinnamon. Stir well until everything is fully combined. Let the mixture rest for a few minutes to thicken.
Cooking
  1. Preheat a non-stick skillet over medium heat. Lightly spray with olive oil or add a little butter and let it melt.
  2. Spoon tablespoon-sized portions of the mixture into the pan, leaving space between each. Cook for about 2-3 minutes per side, or until golden brown. Use a spatula to gently flip them.
Serving
  1. Serve these warm on their own or with a side of honey ricotta or yogurt for dipping. Any leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen in a freezer-safe bag for up to 2 months.

Notes

Make sure to remove excess moisture from the grated zucchini for the perfect fritter texture. These fritters are easy to customize with various herbs, spices, or cheese.