The quick zucchini and almond ricotta balls are simple, soft and incredibly well balanced in flavor.
There are recipes that are born by chance; out of curiosity to taste a new ingredient such as almond ricotta, which has a delicate but recognizable, slightly aromatic taste that pairs perfectly with the sweetness of zucchini.
The quick zucchini and almond ricotta balls are perfect served on a bed of mixed greens, as a light main course or as a warm starter. They can be baked in the oven or cooked in the air fryer, achieving an even golden color with very little oil. And they are perfect for an aperitif or on a buffet.
In short, almond ricotta is really a lovely discovery.
READ THE FAQS AND TIPS AT THE END OF THE RECIPE
OTHER RECIPES NOT TO MISS:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 8Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Vegetarian
- Seasonality: All seasons
Ingredients
- 2 zucchini (about 11 oz (≈300 g))
- 3.5 oz almond ricotta
- 1 egg (medium)
- 1.25 oz grated Parmesan (about 1/3 cup)
- 3 tbsp breadcrumbs
- fine salt
- pepper
- basil (or mint)
Tools
- Grater
- Parchment paper
Steps
Wash, trim the zucchini and grate them with the appropriate tool; squeeze to remove all the liquid and set aside.
In a bowl, mash the almond ricotta, add the egg and combine the two ingredients with a fork.
Add pepper, salt and torn basil.
Also add the grated Parmesan to the bowl.
Finally add the previously squeezed zucchini and mix everything well. Add the breadcrumbs only at the end (I indicated 3 tbsp but adjust according to the consistency).
Line a baking tray with parchment paper, lightly brush with oil and scoop spoonfuls of the mixture; flatten slightly. If desired, lightly oil the surface of the quick zucchini and almond ricotta balls and bake in a preheated oven at 356°F for about 20 minutes. In an air fryer, about 15 minutes are enough. Serve hot, warm or cold.
Tips
Squeeze the zucchini very well: this step is essential to avoid soggy balls.
If the mixture is too soft, add an extra tablespoon of breadcrumbs.
You can substitute the breadcrumbs with fine oat flour.
If you want a crispier surface, coat the balls in a very light layer of breadcrumbs before cooking.
They keep in the fridge for 2 days and are also great reheated.
FAQ (Questions and Answers)
Is the almond ricotta noticeable?
You can taste a delicate note, but it is well balanced by the Parmesan.
Can I make them without egg?
Yes, you can replace it with 2 tablespoons of chickpea flour and 2 tablespoons of water, but the texture will be slightly firmer.
Can I prepare them in advance?
Yes, you can shape them and store them raw in the fridge for a few hours before cooking.
