Serves 7
45 min
Easy Zucchini Ricotta Cakes
Recipe GLPR7d4e72e0001c65
Light and crispy pan-fried zucchini cakes made with ricotta cheese, egg, and fresh lemon zest. These delicate patties are golden and tender on the inside with a delightful crunch on the outside. Serve warm with lemon wedges for a simple, elegant vegetarian dish.
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Ingredients
2 medium zucchini, washed and cut into thin sticks
80 g ricotta cheese
1 egg
1 lemon Lemon zest from 1 lemon
1/2 cup breadcrumbs, or more as needed for consistency
Salt to taste
Black pepper to taste
4 tablespoons olive oil, plus more as needed
1 wedges Lemon wedges for serving
Directions
In a large bowl, combine the zucchini sticks, ricotta, egg, lemon zest, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix well until evenly combined. Add the breadcrumbs a little at a time, stirring gently just until incorporated. The mixture should hold together but not be overworked. If the batter seems too loose, add a bit more breadcrumb. Refrigerate for 20 minutes to allow the mixture to firm up and the flavors to meld.
Heat the 4 tablespoons of olive oil in a large skillet over moderately high heat until it shimmers and is hot but not smoking, approximately 1/4 inch deep. Using wet hands or a spoon to prevent sticking, carefully shape spoonfuls of the chilled batter into patties about 3 inches in diameter, working in batches to avoid crowding the pan.
Gently place the patties into the hot oil and fry for about 3 minutes on the first side until golden brown and crispy. Carefully flip each patty and cook the second side for another 3 minutes, or until evenly browned and crisp. If needed, use the back of a spoon to gently flatten the patties slightly while they fry. Add more olive oil between batches if the pan appears dry.
Transfer the fried zucchini cakes to a plate lined with paper towels to drain any excess oil. Serve the cakes warm, immediately after cooking, accompanied by fresh lemon wedges for squeezing over the top.
