Baked Zucchini Ricotta Cakes

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

Course Appetizer, Snack


  • 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.


Please note: You can use any cheese of choice, if you don’t like a dill feel free to leave it out but in my opinion it’s so much better with it. Please feel free to use almond flour or any gluten-free breadcrumbs.


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