on May 24, 2021, Updated Jun 29, 2024
Why You’ll Love Zucchini Cakes
These Zucchini Cakes are a great way to use up your bumper crop of summer zucchini. By grating them and squeezing out the excess 💧 water, you’ll make sure that they’re not dense, but really fluffy. Adding in the creamy ricotta also helps make a super tender fritter. After a quick fry, the exterior is so crisp and crunchy, simply irresistible. I love these dipped into a simple 🍅 marinara sauce or tzatziki, but they’re also great with an extra sprinkle of parm.
How to Prepare Zucchini Cakes
🥚 To a bowl, add the ricotta and egg and give it a mix. 🥣 Use a cheese grater to grate the pecorino and then add to the bowl. 🥒 Now use a box grater to grate the zucchini. 💧 Then use a clean dish towel or cheesecloth to wring out all the excess water. Then add the zucchini to the bowl. 🔪 Use a sharp knife to finely chop fresh dill and then add to the mixing bowl as well. 🧂 Now, add the salt and breadcrumbs to the bowl and then mix everything together well. 🧑🍳 Next, form the mixture into even-size flat patties. 🥄 Set up the breading station: whisk the eggs in one shallow bowl and pour the breadcrumbs to a second shallow bowl. 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. 🥣 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.
Variations and Substitutions for Zucchini Cakes
Best Served With
These Zucchini Cakes are excellent dipped into my homemade tzatziki or even in a simple 🍅 marinara sauce. Serve this as a side dish to a simple 🥗 green salad or my amazing Italian Chopped Salad.
