Mom’s best ricotta and zucchini cakes (or fritters) this has always been one of my favourite recipes that she makes. They are so light and fluffy and they taste like heaven. I will be sharing a version that is my take on them using the air fryer so please stay tuned for that. You will need:
Baked Zucchini Ricotta Cakes
- In a bowl add your ricotta and egg and give it a mix. Continue to add the rest of your ingredients and mix well. I got tired of using the spatula or a fork so I use my clean hands to incorporate everything really well.
- Take a spoon and scoop your mixture so that you have even patties. Roll each one into a ball and flatten them. Once they are all shaped we can lightly bread them.
- Dip each patty into your whisked eggs and lightly coat it in some additional bread crumbs. Heat up your oil in a skillet very well and fry them for 1-2 minutes on each side or until golden.
- My heat was on medium-high. Your parties must sizzle when you add them in the pan so please don’t place them in cold oil.