Description
Dive into a plate of perfectly golden, crispy zucchini cakes with a cheesy, flavorful center! These delightful snacks are a blend of zucchini, ricotta, and Pecorino Romano, fried to perfection and bursting with flavor in every bite. Perfect for appetizers, sides, or snacks!
Ingredients
Scale
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.
Notes
- Zucchini Preparation: Be sure to squeeze out as much liquid as possible from the grated zucchini to avoid soggy cakes.
- Cheese Options: Pecorino Romano adds tanginess, but Parmesan or feta can be used for a different flavor profile.
- Oil Temperature: Test oil with a breadcrumb before frying—if it sizzles, it’s ready.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-Fried
- Cuisine: Italian-inspired