These high-protein zucchini and edamame fritters, made with creamy ricotta and fresh herbs, are a flavorful, wholesome option for a snack, a lunchbox treat, or a versatile side dish for any meal.
If you have a bag of edamame and want something different, these crispy fritters are a great choice. The edamame, combined with eggs and ricotta, gives them a satisfying protein boost and a pleasant creamy texture. They’re simple to prepare and work well as an appetizer, side, or quick snack.
One of the best things about this recipe is how adaptable it is. Swap the herbs and spices to suit your taste and they’ll still turn out delicious. Serve them on top of a salad or grain bowl, tuck them into a pita or wrap, or present them on a snack plate with dips. They’re also ideal for meal prep—store them refrigerated or frozen for easy meals later in the week.
Ingredients You’ll Need
This recipe uses a handful of simple, wholesome ingredients that come together quickly:
- Wholemeal self-raising flour — adds fiber and structure without needing extra leavening.
- Edamame — defrosted and finely chopped for plant-based protein, sweetness, and color.
- Ricotta cheese — for creaminess, mild savory flavor, and extra protein.
- Eggs — bind the mixture and give a light texture.
- Fresh herbs and seasonings — chives, basil, coriander, or dill are all good options; garlic powder, cumin, or paprika add extra depth.
Full ingredient amounts appear in the recipe card below.
How to Make Edamame Fritters
Blend the edamame: Place defrosted edamame and eggs in a high-speed blender or small food processor and process until mostly smooth but still a little textured. You want a mix that holds together but keeps some bite.
Prepare the zucchini: Finely grate the zucchini, then wrap it in a clean tea towel or paper towels and squeeze out as much moisture as possible. Removing excess liquid prevents soggy fritters. Transfer the drained zucchini to a large mixing bowl.
Mix the batter: Add the edamame-egg mixture to the bowl with the zucchini. Stir in the ricotta, flour, chopped fresh herbs, garlic powder, salt, and any other seasonings you like until everything is evenly combined.
Cook the fritters: Heat a non-stick skillet over medium and lightly oil the surface. Spoon tablespoon-sized portions into the pan and flatten each slightly. Cook 1–2 minutes per side, or until golden brown and cooked through. Work in batches without overcrowding the pan so they can brown evenly.
Serve: Serve warm with yoghurt, hummus, guacamole, or a tomato relish. They also cool well for lunchboxes or on-the-go snacks.
Recipe Tips & Substitutions
- Texture: Blend the edamame until very smooth if you prefer a finer texture, or leave it slightly chunky for more bite.
- Chickpea alternative: Swap edamame for chickpeas if you like; add a tablespoon more flour if the batter seems too moist.
- Fix a wet batter: If it’s too loose, add an extra tablespoon of flour until the mix holds together.
- Pan technique: Give each fritter space in the skillet, and flip gently with a thin spatula to avoid breaking them.
Serving Suggestions
These fritters are highly versatile. Try them:
- On their own as a soft, toddler-friendly finger food.
- With dips such as yoghurt, hummus, or guacamole for added flavor.
- In lunchboxes alongside veggie sticks, fruit, or crackers for a balanced meal.
- As a side to grilled meat, poached eggs, or baked fish.
- In a wrap or pita with fresh greens and a drizzle of sauce for a quick lunch.
Storing & Freezing
- Fridge: Cool fritters completely and store in an airtight container for up to three days. Reheat in a skillet, oven, or air fryer until warmed through.
- Freezer: Freeze in a single layer on a tray, then transfer to a freezer-safe container or bag. They keep up to two months. Reheat from frozen or thaw overnight in the refrigerator.
Recipe FAQ
Yes. Regular self-raising flour or a gluten-free self-raising blend both work well.
Absolutely. Grated sweet potato, corn, or extra zucchini work fine—keep the overall volume of vegetables similar so the batter binds correctly.
Yes. They’re soft and easy to chew. For babies under one year, omit added salt and use milder herbs.
Yes. Place spoonfuls on a lined baking tray, flatten slightly, and bake at 180°C (350°F) for 15–20 minutes, flipping halfway through, until golden.
More Fritter Ideas
Try other combinations like carrot & beetroot fritters, zucchini & sweet potato fritters, cheesy veggie bean fritters, or classic carrot fritters for variety. Experimenting with different vegetables and cheeses will keep this basic method fresh and exciting.
If you make these zucchini and edamame fritters, I’d love to hear how they turned out. Leave a comment with any adjustments you tried or favorite dipping sauces.
Zucchini Edamame Fritters
- Author: Caitlin Rule
- Total Time: 20 minutes
- Yield: 28 fritters
Ingredients
- 1 cup frozen edamame, defrosted
- 2 eggs
- 1 medium zucchini (about 150 g), finely grated and drained
- ½ cup ricotta cheese
- ¼ cup (60 g) wholemeal self-raising flour
- 2 tablespoons fresh herbs, chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Add defrosted edamame and eggs to a blender or food processor and blend until mostly smooth with a little texture remaining.
- Grate and drain the zucchini thoroughly to remove excess moisture, then transfer to a large bowl.
- Combine the edamame mixture with the zucchini. Stir in ricotta, flour, herbs, garlic powder, and salt until well combined.
- Heat a non-stick skillet over medium heat and lightly oil. Spoon tablespoon-sized portions into the pan, flatten slightly, and cook 1–2 minutes per side until golden and cooked through.
- Serve warm with your preferred dip, or cool completely for packing in lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American-style