Zucchini Cakes

These delicious breaded zucchini cakes are a dream. Incredibly easy to make, and one of my mom’s best recipes. They are super creamy from then ricotta, but crispy on the outside from the breadcrumbs. Perfectly paired with a green salad on the side, I promise you won’t be able to get enough.

Zucchini cakes by the modern nonna zucchini cakes

Zucchini Cakes

These delicious breaded zucchini cakes are a dream. Incredibly easy to make, and one of my mom's best recipes. They are super creamy from then ricotta, but crispy on the outside from the breadcrumbs. Perfectly paired with a green salad on the side, I promise you won't be able to get enough.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Course Appetizer, Snack
Servings 4

Ingredients
  

Filling

  • 1 ¼ cup ricotta 250 grams
  • 1 large egg
  • 1 cup pecorino romano or parmigiano reggiano 100 grams
  • pinch of salt
  • 2 grated medium zucchinis 200 grams
  • 1 cup Italian breadcrumbs 100 grams or any
  • ¼ cup fresh dill optional

Breading

  • 1-2 whisked eggs
  • additional breadcrumbs
  • avocado oil or any for frying

Instructions
 

  • In a bowl, add the ricotta and egg and give it a mix. Continue to add the rest of your ingredients and mix well. If you get tired of using a spatula or a fork, use 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. You should have 9 ricotta cakes.
  • Set up the dredging station and dip each one into the whisked eggs, and lightly coat it in some additional bread crumbs. Heat up the oil in a skillet very well and fry each one for 1-2 minutes on each side or until golden.
  • My heat was on medium-high. The patties must sizzle when you add them in the pan so please don’t place them in cold oil. Place them onto a plate with paper towel and enjoy.

Notes

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.

6 Responses

  1. I was all excited when I read the title, “BAKED”. Then I read the recipe; “FRY”??? So disappointed!! My family has made fried zucchini fritters for years. I was so hoping for an alterative. Can you help or explain?

    1. Hi Lynn,
      This is a very old recipe and a typo which I will adjust asap. So sorry and thanks for letting me know. I have incredible zucchini fritters from this year that can be baked or fried.

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