Crispy Zucchini Fritter Crostini with Lemon-Dill Ricotta

These bite-sized appetizers transform the classic zucchini fritter into an elegant crostini. A creamy, bright lemon-dill ricotta base is topped with finely shredded, pan-crisped zucchini and a dusting of salty Parmesan, offering a delightful contrast of textures and fresh, savory flavors. The combination is a sophisticated nod to the humble fritter.

Vegetarian

Ingredients

baguette, sliced into 1/2-inch thick rounds
tbsp olive oil, plus more for crostini
medium zucchini, shredded and squeezed dry
1/4 cup all
purpose flour
1/4 cup grated Parmesan cheese, plus more for garnish
1/2 cup whole milk ricotta cheese
tbsp fresh lemon juice
tbsp chopped fresh dill
Salt and freshly ground black pepper to taste

Method

Preheat oven to 350°F (175°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside.\n
In a medium bowl, combine the shredded zucchini, 1/4 cup Parmesan, flour, and a pinch of salt and pepper. Mix well.\n
Heat 2 tbsp of olive oil in a skillet over medium
high heat. Drop small spoonfuls of the zucchini mixture into the hot oil and flatten slightly. Cook for 2 minutes
minutes per side until golden brown and crispy. Drain on a paper towel.\n
In a separate small bowl, mix the ricotta cheese, lemon juice, and fresh dill. Season with salt and pepper.\n
To assemble, spread a spoonful of the lemon
dill ricotta onto each crostini, top with one or two crispy zucchini pieces, and finish with a light sprinkle of extra Parmesan.

Chef's Tip & Pairing

For the crispiest zucchini topping, ensure you squeeze out as much moisture as possible from the shredded zucchini before mixing it with the flour and cheese. A clean kitchen towel works best for this.

From the Tini Crostini Collection