Zucchini Cakes

These breaded Zucchini Cakes are a dream. Incredibly straightforward to make, and one of our mom’s best recipes. They are 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, we promise you won’t be able to get enough.

What stands out

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 tender fritter. After a quick fry, the exterior is so crisp and crunchy, simply irresistible. We love these dipped into a simplemarinara 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.

Kitchen tip

After grating the zucchini on a box grater, transfer to a clean kitchen towel or piece of cheesecloth and squeeze to remove all the excess water. That will ensure you get a really fluffy Zucchini Cake.

Swaps

1. You can easily make this recipe gluten-free by using gluten-free breadcrumbs or almond flour.
2. 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 mozzarella.
3. If you don’t care for dill, you can use fresh basil or parsley instead.

Serve it with

• These Zucchini Cakes are excellent dipped into our homemade tzatziki or even in a simple marinara sauce.
• Serve this as a side dish to a simple green salad or our Italian Chopped Salad.

Questions

can we bake these zucchini cakes instead of frying them?

Yes, you can bake them, but they may not be as crisp. Preheat the oven to 400°F (200°C), place the patties on a parchment paper-lined baking sheet, and bake for 20-25 minutes, flipping halfway through.

can we make these gluten-free?

Yes, feel free to use gluten-free breadcrumbs or even almond flour in this recipe.

how can we avoid a dense zucchini cake?

After grating the zucchini on a box grater, transfer to a clean kitchen towel or piece of cheesecloth and squeeze to remove all the excess water. That will ensure you get a fluffy zucchini cake.

strong Can we prepare the mixture in advance?

Yes, you can prepare the mixture and form the patties ahead of time. Store them in the refrigerator for up to a day before breading and frying.

can we make these zucchini cakes dairy-free?

We haven’t tried this, but if you have a dairy-free ricotta alternative you like, give it a try and let us know in the comments how they turned out.

Ingredients

Makes 9 patties

Filling

• 1.25 cups ricotta, 1 cup + 1/4 cup
• 1 large egg
• 1 cup grated pecorino romano, or parmigiano reggiano
• pinch salt
• 2 zucchini, grated and squeezed of 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

Equipment

• Box Grater
• Nakiri Knife
• Cutting Board
• Mixing Bowls
• Measuring Cups + Spoons
• Large Sauté Pan
• Cheesecloth
• Rotary Grater

Method

1. 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.
2. Form the mixture into even-size flat patties. You should have 9 patties.
3. 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.
4. 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.
5. 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.