Easy Zucchini Ricotta Cakes

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.


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

Zucchini Ricotta Fritters

Yield: 7-8 fritters


  • 2 medium zucchini, washed and thinly cut into sticks
  • 1/3 cup ricotta (drained)
  • 1 egg
  • 1/2 to 1 cup panko breadcrumb (depending of the consistency of your ricotta)
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • lemon zest from a lemon


  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.

You Might Also Like


  • Reply Sarah @ Making Thyme for Health August 22, 2014 at 8:46 pm

    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.

    • Reply Connie April 24, 2016 at 8:57 pm

      I so can’t wait to try this. It sounds so good & looks so good too. Thank u for sharing.

    • Reply andrea mchugh March 2, 2017 at 9:20 pm

      These look delicious but I have a few problems -breadcrumbs, and all that Olive Oil. I would sub the Olive Oil for frying with lard or Avocado Oil as the Olive oil isn’t meant for frying (in my eyes) Also subbing the breadcrumbs for a almond or sunflower flour as I allergic to gluten.

      • Reply Elle Martuns September 2, 2017 at 5:25 pm

        Olive oil is greatly used in Europe. Its better than vegetable oil. And its better for your heart. I must say l have issues with avocado bc it’s very fattening. Panko breadcrumbs is not that bad. I eat thus and l am Vegetarian

    • Reply TheOldPhart October 7, 2017 at 1:48 pm

      There are not many recipes that will make my mouth water just by the reading of them. This is one that does exactly that!

  • Reply Dixya @ Food, Pleasure, and Health August 22, 2014 at 9:53 pm

    these are the cutest fritters ever.

  • Reply Daniela @FoodRecipesHQ August 22, 2014 at 10:10 pm

    Oops, I meant 4 tablespoons!

  • Reply Kristi @ Inspiration Kitchen August 23, 2014 at 2:40 am

    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! 🙂

  • Reply Thalia @ butter and brioche August 23, 2014 at 4:00 am

    these zucchini cakes look amazing daniela! definitely need to recreate the recipe, hopefully mine turn out as good as yours. i will be reporting back!

  • Reply Judit + Corina @ Glamorous Bite August 23, 2014 at 6:07 am

    Daniela, your darling zucchini fritters do look absoluetly delicious! It is a winner 🙂

  • Reply Shannon August 24, 2014 at 12:05 am


    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!!!

    • Reply Daniela @FoodRecipesHQ August 24, 2014 at 11:21 am

      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!

  • Reply Leigh August 24, 2014 at 1:27 am

    These look so amazing, I will definitely be trying them!

  • Reply Paula @ Paula's Plate August 24, 2014 at 3:28 am

    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.

  • Reply Jeanette August 24, 2014 at 6:29 am

    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?

    • Reply Daniela @FoodRecipesHQ August 24, 2014 at 11:18 am

      Hi Jeanette, please check the recipe now. I used breadcrumbs and 1 tablespoons of flour but I do not think the flour is necessary so feel free to use breadcrumbs only!

  • Reply Claudia @Breakfast Drama Queen August 24, 2014 at 10:47 am

    Oooh, these look amazing! Pinned!

  • Reply Alice @ Hip Foodie Mom August 24, 2014 at 2:44 pm

    I love zucchini and ricotta!! These look fabulous. . can’t wait to try this recipe!

  • Reply GiGi Eats August 24, 2014 at 6:50 pm

    I have never in my life had ricotta cheese before! I can’t unfortunately ever have it, but man do these look tasty!

    • Reply jill February 14, 2017 at 11:54 pm

      If you are not able to eat dairy Kite Hill brand has a nice ricotta made from almonds

  • Reply Cheryl August 25, 2014 at 5:04 am

    These look wonderful AND I think I could actually get my kids to eat them!! One question- did you use dry bread crumbs or fresh?

  • Reply Cheryl August 25, 2014 at 5:04 am

    These look wonderful AND I think I could actually get my kids to eat them!! One question- did you use dry bread crumbs or fresh?

    • Reply Daniela @FoodRecipesHQ August 26, 2014 at 9:57 pm

      Hi Cheryl, I used the dry bread crumbs (store-bought!). In Italy we make breadcrumbs from “old” bread but here in London I can’t find a decent bread that “crumbles” well 🙂

  • Reply Rosa August 25, 2014 at 8:13 am

    They look ever so scrumptious! A wonderful dish.



  • Reply Jess @ whatjessicabakednext August 25, 2014 at 9:03 am

    Love these! Zucchini fritters are one of my favourite foods! These look so, so good! Perfectly crispy and delicious. I can’t wait to try out the recipe! 🙂

  • Reply Consuelo | Honey & Figs August 25, 2014 at 2:20 pm

    Ok, these are going on op of my food bucket list. How amazing do they look??? I love ricotta and zucchini, so these babies are a must-make. What a perfect addition to a wholesome and healthy lunch! xxx

  • Reply Cailee August 25, 2014 at 4:58 pm

    Wow!! These look amazing! So light, healthy, satisfying and refreshing! Great recipe and great photography!! Love it!!

  • Reply Cody August 25, 2014 at 5:30 pm

    I see your recipe calls for 80 g of ricotta. Does that equal about 1/4 cup?

    • Reply Daniela @FoodRecipesHQ August 26, 2014 at 10:06 pm

      Hi Cody. I would probably say 1/3 cup. 1 cup of ricotta should be approximately 250 grams.

      • Reply CT September 8, 2016 at 12:01 am

        Look it up ! 80 grams = 1 cup. Is that what is wrong with the recipe because it’s a mess . Don’t waste your ingredients.

  • Reply Alessandra // thefoodieteen August 25, 2014 at 9:02 pm

    Those look absolutely fantastic!

  • Reply Tiff | TiffanyBee.com August 25, 2014 at 11:25 pm

    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.

    • Reply Daniela @FoodRecipesHQ August 26, 2014 at 10:13 pm

      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!

  • Reply Easyfoodsmith August 26, 2014 at 10:40 am

    Oooh! Lovely fritters…beautifully crisp on the outside and nice and creamy on the inside…irresistible!!

  • Reply Bec @ Dancing Through Sunday August 27, 2014 at 3:19 am

    :O These look amazing and I am always looking for new deliciopus recipes to try. I would coat these in a herbed greek yoghurt and a drizzle of lemon, om nom.
    Bec x

  • Reply Pamela Heady August 27, 2014 at 3:03 pm

    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!

    • Reply Daniela @FoodRecipesHQ September 5, 2014 at 11:14 am

      I’m glad you liked it, Pamela! Yep, you can definitely add some herbs and baked the cakes in the oven. This is how I’ll make them next time!

  • Reply Ava August 29, 2014 at 7:48 am

    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.

  • Reply rika@vm August 29, 2014 at 5:19 pm

    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!

  • Reply Tovah September 2, 2014 at 5:52 pm

    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?

    • Reply Daniela @FoodRecipesHQ September 4, 2014 at 9:31 am

      Hi Tovah, I can’t guarantee it but I believe it should work with almond flour too. I’ll have to test it myself, it’s a great idea!

  • Reply camille September 4, 2014 at 6:04 am

    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?

    • Reply Daniela @FoodRecipesHQ September 5, 2014 at 11:17 am

      It worked for me! Before I used to mix half grated half cut zucchini. You can try it this way first 🙂

  • Reply Asmita September 5, 2014 at 4:17 am

    I have always wanted to make risotto cakes and these with zucchini are so healthy and delicious! Would love to try your recipe! Looks Yummy!

  • Reply Nicole @ Foodie Loves Fitness September 9, 2014 at 6:43 pm

    YUM! I love zucchini cakes and I love ricotta, but I’ve never combined the two. Great idea!

  • Reply Adam Goss September 30, 2014 at 4:43 am

    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.

    • Reply Daina Schmid July 24, 2015 at 12:20 am

      This is exactly what I was wondering. But the only question that hasn’t been answered, that I can see. Did you come up with anything?

    • Reply Dale Lillian Mills April 9, 2017 at 7:26 pm

      Adam when you slice the Zucchini in long slice ‘s, then lay them flat using a knife cute the slices into thin matchsticks ..

  • Reply Annie April 14, 2015 at 7:43 pm

    These look like heaven!! I have been craving ricotta lately and found this recipe on Pinterest. I have to give it a try!

    xo Annie

  • Reply Daniela April 22, 2015 at 8:36 pm

    It’s fantastic that something so tasty can be so healthy too!

  • Reply Bobbi July 6, 2015 at 7:44 pm

    Daniela. These look amazing. How well do you think these would freeze?

  • Reply Bec August 31, 2015 at 5:01 am

    Oooo yum, anything zucchini fritter-y am I am there! Looks lovely. Bec x

  • Reply Tracey King September 27, 2015 at 12:37 am

    Hi Daniela, I love the taste of the fritters but mine keep falling apart. Any ideas?

  • Reply HoraceCaron April 11, 2016 at 8:32 am

    I see your website is outranked by many competitors in google.
    You should spy their backlinks and use them for your
    page and you will hit top3 very fast. There is tricky tool for this, just search google for
    ; rilkim’s tips

  • Reply newbiecooker May 31, 2016 at 3:31 pm

    I may be confused because I think there is a big problem with mine in comparison. The first half of my batch fried up pretty rough without any olive oil in the batch. I used 1 egg, 1/3 c ricotta cheese and Italian bread crumbs and they seemed to do better after adding some e.v.o.o. I may try adding a spring onion and grated zu. Not giving up. Thanks for the recipe and inspiration. They were not too bad but I need more practice. 🙂

  • Reply Megan June 7, 2016 at 10:52 pm

    I have no idea how you got these to stay together. Mine were a crumbly mess. I tried frying and baking. Typically I would grate zucchini and drain it first, I think I will need to try this next time. Cutting them into tiny sticks just takes so long too. They didn’t really have a flavor so will definitely spice them up also.

  • Reply Dlk June 24, 2016 at 6:00 pm

    Can’t wait to try sounds good other things I have tried too watery or to much breadcrmdlkbs

  • Reply Patricia Ann August 10, 2016 at 9:07 pm

    I’m wondering why the zucchini are cut into sticks as opposed to, say, shredded? They must be little sticks; otherwise, how can you “form” them into cakes? Other than that, I’m going to try this recipe tonight. It sounds delicious! Thanks.

  • Reply jess August 16, 2016 at 9:33 pm

    I shredded my zucchini, used panko breadcrumbs, and even skipped the 20 min in the fridge and didn’t have any issues with them falling apart. I cooked them slower over lower heat with olive oil and they were delicious. Ate them with a little bit of tomato sauce. Thanks!

  • Reply Patricia Ann August 18, 2016 at 10:41 pm


  • Reply Diane September 8, 2016 at 11:30 am

    Can you bake these instead?
    Have you or anyone else tried to do this?
    I’m trying to reduce the intake of extra fats.

    • Reply Daniela May 7, 2017 at 7:03 pm

      Sure, you can also bake them.

  • Reply Mark November 1, 2016 at 2:00 am

    Can you add a picture of how to cut the zucchini into sticks?

    • Reply Dale Lillian Mills April 9, 2017 at 7:30 pm

      Mark 1 st cut into long slices .. then lay the slice flat and cut into short looking matchsticks

  • Reply valerie December 2, 2016 at 2:22 pm

    Recipe does seem to be disorganized. For my American eyes, using 1/2 cup of something and 4 tablespoons of something else, then throwing a curve ball of 80 grams of ricotta ??? I have absolutely no idea of how much in cup measurement?? So part of this recipe is doable, and a very important ingredient is suddenly in European measurement! Sorry, not about to waste my time or money on this one!

  • Reply Kelly December 4, 2016 at 8:14 am

    I made these and have to say Yummo! love them and will make them again.Thank you!

  • Reply Claudia Cardoso December 17, 2016 at 2:36 am

    I have just made them to take to a breakfast on the Copacabana Beach tomorrow morning to offer to my fellow swimmers.
    I hope they will like it. I’ll be serving it with tsatsiky souce. Cheers!!

  • Reply Katrina Leger January 10, 2017 at 7:35 pm

    I just made these for lunch. They were wonderful. One of the commenters replied that 80 g equaled 1 cup. It actually equals 3/8 cup but I added 1/2 ricotta cup with no ill effects. I also reduced the grated lemon zest to just one third of a lemon, chopped up one green onion and found that to be a good balance for me. I pan fried in olive oil and butter on a medium low setting and let them take their time getting nice and crusty on the outside. Heavenly and creamy on the inside the ingredients compliment each other well.

  • Reply Whitney January 19, 2017 at 12:16 am

    I LOVE these. And so do my 4 kids!! I changed a few things just because 1. I didn’t have bread crumbs the first time I tried them so I subbed rolled oats (2/3 cup to 1/4 cup crumbs), and 2. I’m not a fan of lemon but added garlic salt in its place. I also shredded the zucchini be ause I was in a hurry. AMAZING! Thank you for posting this!😍

  • Reply Monique January 25, 2017 at 8:41 pm

    Made these today. Even though I used an extra half cup of breadcrumbs as the mix seemed wet, these totally fell apart and were a bit of a disaster.

  • Reply Venilde March 29, 2017 at 9:54 pm

    It looks delicious, I can’t wait to try it. Thank you for sharing

  • Reply Diann trikilis April 18, 2017 at 11:25 pm

    I made these yesterday, lovely & delicate

  • Reply Johanna Brand June 22, 2017 at 7:32 pm

    I did them today and they were amazing! I used grated zucchini and squeezed it to take out all the water, used the drained ricotta like you said and at the end, I only needed 1/2 cup of breadcrumbs. I also added a little bit of grated carrots to make it more colorful and “veggie-ful” haha. They turned out perfect and soft, great taste. I made them for my 20 month old girl. Thank you very much for sharing.

  • Reply Heather Marx September 3, 2017 at 9:31 pm

    Flavor is good but ingreidents list is off. had to use much more ricotta. had a hard time getting them to “stick” together.

  • Reply cara meninggikan badan September 9, 2017 at 4:49 am

    its looks very delicious..
    i love the food like this..
    moreover, if given hot..

  • Leave a Reply