I had very little expectations about this recipe. I was 85% sure the recipe wouldn’t work, the ricotta wouldn’t be firm enough to bind the ingredients and, in the end, the patties/fritters would crumble and take apart in the pan. I was mentally prepared for the disaster.
It worked, instead. Against all the odds.
Was I just lucky? No. It seems that mixing the right amount of ricotta, eggs and breadcrumbs can lead to one of the best recipe for zucchini cakes that you’ll ever have.
To my great surprise, I could shape spoonfuls of the zucchini batter into 3-in. (diameter) patties with hands without leaving any ingredient behind. Without shouting in my head “Why the hell did I start making this?”, I mean. A question that I happen to ask myself almost every time I leave the more familiar field of pasta-based recipes.
Seriously, this recipe is very easy. I find it more complicate to describe! After carefully dropping the cakes onto the sizzling pan and waiting a couple of minutes for each side to become firm and golden, it’s all about eating zucchini cakes with a melt in your mouth texture, creamy but not in the heavy way. I believe that along with a side, these fritters would be a perfect addition to a healthy quick lunch.
Are you a ricotta lover like me? What’s your favorite ricotta-based recipe?