Vegan Ricotta Fritters

Growing up in an Italian family, with my mum as a chef, ricotta was a classic ingredient used in so many recipes. I wanted to create something plant-based that would work in the same way. 

The vegan ricotta in these fritters is so versatile and can be used for lasagna, cannelloni, and so much more. In this case, it’s the hero ingredient in these zucchini fritters.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8


250 grams firm tofu

3 cloves garlic

1 cup raw cashews

3 tablespoons nutritional yeast

1 teaspoon salt

2 tablespoons olive oil

2 tablespoons soy milk

3 large zucchini

2 tablespoons cornflour

Light oil for shallow frying (I like light olive oil)