Crispy Zucchini Cakes: A Savory Snack with a Cheesy Twist

These Crispy Zucchini Cakes are a perfect combination of fresh zucchini, creamy ricotta, and savory cheeses, all wrapped in a crunchy breadcrumb coating. Light yet satisfying, they make for an irresistible appetizer, snack, or side dish. These cakes are easy to make and bursting with flavor—ideal for entertaining or a quick homemade treat.

Ingredients:

Filling:

  • 1.25 cups ricotta cheese (1 cup + 1/4 cup)
  • 1 large egg
  • 1 cup grated Pecorino Romano (or Parmigiano Reggiano)
  • Pinch of salt
  • 2 zucchini, grated and squeezed to remove excess moisture
  • 1 cup Italian breadcrumbs
  • ¼ cup dill, chopped (optional)

Breading:

  • 2 eggs
  • 1 cup Italian breadcrumbs
  • Avocado oil (or any neutral oil for frying)

Instructions:

  1. Prepare the filling: In a large mixing bowl, combine the ricotta cheese, 1 egg, grated Pecorino Romano (or Parmigiano Reggiano), and a pinch of salt. Stir until well mixed.
  2. Add the zucchini and breadcrumbs: Grate the zucchini, then place it in a clean towel or cheesecloth and squeeze out the excess moisture. Add the grated zucchini, Italian breadcrumbs, and chopped dill (if using) to the ricotta mixture. Mix until the filling is well combined and holds together.
  3. Shape the cakes: Using clean hands, form the mixture into small patties or cakes, about 2 inches in diameter. Place them on a plate and set aside.
  4. Prepare the breading station: In one shallow bowl, beat the 2 eggs. In another shallow bowl, add the Italian breadcrumbs. Dip each zucchini cake first into the beaten eggs, then coat it evenly in the breadcrumbs.
  5. Heat the oil: In a large skillet, heat about 1/4 inch of avocado oil (or neutral oil) over medium heat until shimmering.
  6. Fry the cakes: Carefully add the breaded zucchini cakes to the hot oil, cooking for about 2–3 minutes per side, or until golden brown and crispy. Cook in batches to avoid overcrowding the pan. Transfer the fried cakes to a plate lined with paper towels to drain excess oil.
  7. Serve and enjoy: Serve the zucchini cakes warm, garnished with fresh dill or parsley if desired. Pair with a simple yogurt-based dip, marinara sauce, or a squeeze of lemon for extra flavor.

Conclusion:

These Crispy Zucchini Cakes are a delightful way to enjoy zucchini in a cheesy, golden-brown bite. They’re easy to make, versatile, and full of flavor, making them a hit for any occasion. Whether served as a side dish, appetizer, or snack, these zucchini cakes are sure to impress!

Crispy Zucchini Cakes: A Savory Snack with a Cheesy Twist

Golden and crispy zucchini cakes made with ricotta, Pecorino Romano, and fresh zucchini. Perfect as a snack, appetizer, or side dish for any meal.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Italian-inspired
Servings 4
Calories 150 kcal

Ingredients
  

Filling:

  • 1.25 cups ricotta cheese 1 cup + 1/4 cup
  • 1 large egg
  • 1 cup grated Pecorino Romano or Parmigiano Reggiano
  • Pinch of salt
  • 2 zucchini grated and squeezed to remove excess moisture
  • 1 cup Italian breadcrumbs
  • ¼ cup dill chopped (optional)

Breading:

  • 2 eggs
  • 1 cup Italian breadcrumbs
  • Avocado oil or any neutral oil for frying

Instructions
 

  • Prepare the filling: In a large mixing bowl, combine the ricotta cheese, 1 egg, grated Pecorino Romano (or Parmigiano Reggiano), and a pinch of salt. Stir until well mixed.
  • Add the zucchini and breadcrumbs: Grate the zucchini, then place it in a clean towel or cheesecloth and squeeze out the excess moisture. Add the grated zucchini, Italian breadcrumbs, and chopped dill (if using) to the ricotta mixture. Mix until the filling is well combined and holds together.
  • Shape the cakes: Using clean hands, form the mixture into small patties or cakes, about 2 inches in diameter. Place them on a plate and set aside.
  • Prepare the breading station: In one shallow bowl, beat the 2 eggs. In another shallow bowl, add the Italian breadcrumbs. Dip each zucchini cake first into the beaten eggs, then coat it evenly in the breadcrumbs.
  • Heat the oil: In a large skillet, heat about 1/4 inch of avocado oil (or neutral oil) over medium heat until shimmering.
  • Fry the cakes: Carefully add the breaded zucchini cakes to the hot oil, cooking for about 2–3 minutes per side, or until golden brown and crispy. Cook in batches to avoid overcrowding the pan. Transfer the fried cakes to a plate lined with paper towels to drain excess oil.
  • Serve and enjoy: Serve the zucchini cakes warm, garnished with fresh dill or parsley if desired. Pair with a simple yogurt-based dip, marinara sauce, or a squeeze of lemon for extra flavor.
Keyword vegetarian appetizers

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