Zucchini Cakes
Serves 9
15 mins prep
5 mins cook
20 mins total
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.
Filling
Breading
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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.
