These delicious breaded zucchini cakes are a dream. Incredibly easy to make, and one of my mom’s best recipes. They are super creamy on the inside from the ricotta and crispy on the outside from the breadcrumbs. Perfectly paired with a simple green side salad and some tzatziki sauce, I promise you won’t be able to get enough.
Zucchini Cakes
Pan-fried zucchini cakes stay tender and creamy on the inside, thanks to ricotta and zucchini, and crisp on the outside from a breadcrumb coating.
Ingredients
Filling
- 1 ¼ cups ricotta (250 grams)
- 1 large egg
- 1 cup grated pecorino romano or parmigiano reggiano (100 grams)
- pinch of salt
- 2 zucchini, grated and squeezed of excess moisture (about 200 grams)
- 1 cup Italian breadcrumbs (100 grams)
- ¼ cup dill, chopped (optional)
Breading
- 1 to 2 eggs
- breadcrumbs for coating
- avocado oil or any neutral oil for frying
Instructions
- In a bowl, add the ricotta and egg and give it a mix. Add the grated pecorino, salt, zucchini, breadcrumbs, and dill, if using, and using a rubber spatula or clean hands, mix well.
- Form the mixture into even-size flat patties. You should have 9 patties.
- Set up the breading station: whisk the eggs in a shallow bowl and add the breadcrumbs to another shallow bow. Line a plate in paper towels and place near the stove.
- Add just enough oil to cover the bottom of a skillet, and warm over medium-high heat. While the skillet is heating, dip each zucchini patty into the egg mixture, then lightly coat in breadcrumbs.
- Fry the patties for 1 to 2 minutes on each side, or until golden brown. Transfer the cooked patties to a paper towel-lined plate and enjoy.
Notes
You can easily make this recipe gluten-free by using gluten-free breadcrumbs or almond flour.
The customizing options are endless here: instead of parm or pecorino, you can use any low moisture cheese, such as grated manchego, gruyere, or low moisture mozzerella.
If you don’t care for dill, you can substitute it with fresh basil, parsley, or any herb of your choosing.
These cakes are excellent with a side of tzatziki, or really any dip.
Tried this recipe?Let us know how it was!
8 Responses
I was all excited when I read the title, “BAKED”. Then I read the recipe; “FRY”??? So disappointed!! My family has made fried zucchini fritters for years. I was so hoping for an alterative. Can you help or explain?
Hi Lynn,
This is a very old recipe and a typo which I will adjust asap. So sorry and thanks for letting me know. I have incredible zucchini fritters from this year that can be baked or fried.
Make there Keto by adding keto roll breadcrumbs. I toast mine before using.
Absolutely beautiful. Thank you for the tip
Do you need to squeeze they water out of the zucchini?
yes you do 🙂 old recipe so I will re-do the instructions to make it more clear
I was excited to try these for a vegetarian appetizer. They definitely have potential. Be careful how much zucchini you use. 2 medium turned out to be a bit much. 222 grams=8oz=1 cup, so 200 grams is slightly less than 1 cup. I used a full cup and it was fine, but two medium gave me about 2 cups grated. Also I used my cast iron and it was a job making sure they cooked through (for the raw egg) but didn’t get too browned. I think I’ll try deep frying or air frying next time to get that attractive golden color and cooked through. The frying took away the dill flavor… think I’ll put the dill in a dipping sauce instead. Good first run though!!
Hi Colette,
Thank you for the review 🙂