If you’re looking for a tasty and light alternative to classic meatballs, these zucchini and ricotta patties are the perfect solution.
A versatile recipe that combines the freshness of zucchini with the creaminess of ricotta, creating a savory and irresistible dish, ideal for those who want to reduce meat consumption without giving up flavor, much like couscous and zucchini patties.
You can customize the cooking method based on your preferences and the time you have available. In fact, zucchini and ricotta patties can be fried (as I did) to make them crispy and golden, baked, or cooked in an air fryer for a lighter version.
They are a fantastic main course to serve on their own, perhaps accompanied by a side of fresh vegetables, or as a delicious appetizer. For an extra touch, you can serve them with sauces like flavored Greek yogurt, mayonnaise, or a simple basil pesto, which enhance their delicate flavor and make them even more special.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 14 oz zucchini
- 9 oz cow's milk ricotta
- 1 egg
- 3 tbsps grated parmesan cheese
- to taste salt
- to taste ground black pepper (ground)
- to taste breadcrumbs
- to taste peanut oil (for frying)
Tools
- 1 Grater with large holes
- 1 Bowl
- 1 Fork
- 1 Pan
- 1 Slotted Spoon
- 1 frying rack
Steps
Preparing the zucchini and ricotta patties is very simple and requires just a few easy steps.
First, wash, dry, and trim the zucchini, then grate them using a grater with large holes or a mandoline like the one shown in the photo.
Squeeze the zucchini in a clean cloth and then collect them in a bowl along with the other ingredients: ricotta, egg, grated cheese, salt, and pepper.
Mix with a fork to combine all the ingredients, then add breadcrumbs until you reach a consistency that allows you to form patties of about 1 oz each. As they are formed, place the patties on a tray or plate, cover with plastic wrap, and refrigerate for at least 30 minutes.
This rest in the fridge will further firm up the patties.
After the rest in the fridge, take the patties, coat them in breadcrumbs, and fry them in plenty of hot oil (350°F) until fully golden.
Once ready, lift them from the oil with a slotted spoon and transfer to a frying rack to allow any excess oil to drain.
Serve them still hot with a pinch of salt on top 😉.
Notes
You can bake the zucchini and ricotta patties in the oven at 392°F for 20 minutes, or alternatively in an air fryer at 356°F for 15 minutes.
