Zucchini Cakes
Serves 915 mins prep5 mins cook
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.
0 servings
What you need
Instructions
0 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. 1 Form the mixture into even-size flat patties. You should have 9 patties. 2 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. 3 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.View original recipe