Easy Zucchini Ricotta Cakes

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zucchini-ricotta-fritter-0132 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.

zucchini-ricotta-fritters-0096 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.

zucchini-ricotta-fritters-0105 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.

zucchini-ricotta-fritters-0120 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.

zucchini-ricotta-fritters-0122

Are you a ricotta lover like me? What’s your favorite ricotta-based recipe?

Zucchini Ricotta Fritters

7-8 fritters

Ingredients

  • 2 medium zucchini, washed and thinly cut into sticks
  • 80 g ricotta
  • 1 egg
  • 1/2 cup breadcrumb (or more to get the desired firm consistency)
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • lemon zest from a lemon

Instructions

  1. In a large bowl, combine the zucchini (cut into sticks), ricotta, egg, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the breadcrumbs just until incorporated. Let the batter rest for 20 min in the fridge.
  2. In a large skillet, heat 1/4 inch of olive oil until shimmering.
  3. Shape spoonfuls of the zucchini batter into 3-in. (diameter) patties with your hands (careful, if you make them too thin they will break apart). Working in batches, add the patties in the pan with 1-2 tablespoons of oil. It is easier to flatten the patties with a spoon while in the pan, so you can try to flatten a little more at this point.
  4. Fry over moderately high heat, adding more oil when necessary, turning the patties once, until browned and crisp, about 3 minutes per side. Drain the fritters on the paper towels and serve right away, with lemon wedges.

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Comments

  1. says

    I do love ricotta but I rarely eat it due to lack of inspiration. These are inspiring me though- they are so easy and look delicious! It’s always nice when you have little expectations for a recipe and it surprises you with how good it turned out.

  2. says

    These look great Daniella! I think these are the perfect size and portion for a girl’s night – you know, when The Husband isn’t around and you want something light and wonderful? They look gorgeous too. I am loving the pictures! I know that my next ‘alone’ night, I’m putting these on the menu! :-)

  3. Shannon says

    Hi!!!

    These look amazing but in your recipe you speak of adding garlic ,lemon zest and flour and those ingredients are not on the ingredient list. Could you please specify the amount of these ingredients? Thank you!!!

    • says

      Hi Shannon. Thanks for your comment. The recipe is really easy (all ingredients together) and doesn’t call for garlic (totally optional!). I just added one tablespoon of flour, I realize it not necessary at all! Adding enough breadcrumbs to reach a firm consistency, that’s the important step!

  4. says

    Like many people this time of year, I have lots of zucchini I need to use up. This is definitely going on the rotation! Also, I can certainly relate to your inner shouting of “why did I try making this?!” with more complicated recipes :) Haha. I’m glad to hear this is an easier one.

  5. Jeanette says

    There are large gaps in the list of ingredients. Now I see you say to add the flour but I don’t see anything about where the bread crumbs should be added?

  6. says

    Wow, Daniela! You’ve really outdone yourself here! These zucchini ricotta fritters look amazing. I’m definitely going to bookmark these because I LOVE zucchini squash & if it’s baked, well, shoot, I love it.

    The recipe looks simple enough. The photos are beautiful as per usual. I’m very jealous of your little setup. I wish I had a better one myself.

    • says

      Thank you Tiffany! I wish I had a real setup for food photography but I’m leaving this tiny apartment soon…
      I’m jealous of the atmosphere you create with your photography and I’d love to learn some post-processing techniques from you!

  7. says

    I’ve been collecting various zucchini fritter recipes and this looks like the winner I’ve got to try today! I have ricotta cheese to use and more than enough zucchini too. I love recipes that are easily customized, I might add some onion, herbs, lemon zest and attempt to bake in oven. The possibilities are endless! Yum!

  8. Ava says

    This recipe is extremely close to one a former co worker taught me. She also added about 1 teaspoon(ish) chopped fresh mint or 1/2 teaspoon dried and served them just like Latkas (Jewish Potato Pancakes) with sour cream and applesauce. She also grated the zucchini rather than cut it into small strips. This is one of my favorite go to recipes for zucchini.

  9. says

    I’ve had plenty of disasters dealing with ‘patties’ or ‘fritters’ and some of them tend to be soft, crumbly or fell apart completely after one bite. I used to be a ricotta fan before I became a vegan. Ah I miss these beautiful zucchini flowers that I had my eyes on back Torino and they were one of the most attractive produces I’ve ever came across. We made meals using zucchini almost every other day and they are such a versatile vegetable! Stunning pictures!

  10. Tovah says

    Hi Daniela,

    The Fritters look amazing. I am currently watching my carb intake. Is it possible to skip the breadcrumbs and just use almond flour to bind? Do you have any other suggestions?

  11. camille says

    Love zucchini fritters…make them very often; but, never with ricotta. Will give it a try. I usually grate my zucchini though….I’m sure that would work also, right?

  12. Adam Goss says

    This looks and sounds delicious. Can you explain tho what you mean by “sticks”? How should I get the zucchini cut into sticks best, and what size/length/thickness should they be roughly? Especially since the patties are only 3 inches wide when formed.

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