By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 7
144 cal · 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.
Comments
Every ingredient is standard stock at Charlotte chains—zucchini, ricotta, eggs, lemon, and breadcrumbs need no special trip. The stated 45 minutes is honest if you're grating zucchini by hand and letting it drain, though a box grater cuts that to 30 total. At roughly $1.50 per serving (ricotta and zucchini dominate the cost, both cheap year-round), this hits the weeknight sweet spot. The recipe feeds a family without fussiness—mix, pan-fry, done—and leftovers reheat well in a 350-degree oven. Only minor friction: summer zucchini is abundant and cheap, but November through March you'll pay more and taste less, which slightly undercuts the appeal outside peak season.
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