Ricotta and spinach cutlets in an air fryer. They’re a delicious second course, easy and quick to prepare. Low cost, high yield, and they’re delicious.
An easy and quick recipe that allows us to bring a vegetarian dish to the table that everyone will agree on.
Don’t have an air fryer? No worries, you’ll find two other cooking modes for oven and pan.
They can be personalized and flavored according to your taste and are prepared with a quick recipe in less than half an hour!
They are made with a mixture of cooked, drained, and chopped spinach mixed with ricotta, egg, grated cheese, and breadcrumbs.
Then the ingredients are mixed to form cutlets, which are then cooked in an air fryer. Fifteen minutes of cooking and the ricotta and spinach patties are ready.
They contain no meat or fish, so they are suitable for those following a vegetarian diet. Moreover, by using lactose-free dairy products and gluten-free breadcrumbs, we can also adapt them for those with these intolerances.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Day 6 Hours
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Electric oven, Air frying, Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 546.15 (Kcal)
- Carbohydrates 61.12 (g) of which sugars 4.71 (g)
- Proteins 27.16 (g)
- Fat 21.13 (g) of which saturated 8.97 (g)of which unsaturated 7.21 (g)
- Fibers 4.41 (g)
- Sodium 1,204.85 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Ricotta and Spinach Cutlets
- 14 oz spinach, frozen (weight from frozen)
- 1 egg
- 1 cup ricotta
- 1/2 cup parmesan
- 1 cup breadcrumbs
- salt
- to taste extra virgin olive oil (spray)
- as needed all-purpose flour
- 2 eggs
- as needed breadcrumbs
Tools
- Air Fryers
- Parchment Paper
- Blenders
- Bowl
Steps
Ricotta and Spinach Cutlets
First, cook the spinach.
Add the cooked spinach, let them cool and drain them.
My advice is once blanched, squeeze them and sauté in the pan without oil until you don’t see more water.
Chop them with a mezzaluna, or if you prefer, you can also blend them.
Pour the ricotta, egg, grated cheese, salt, and pepper into a large bowl and mix the ingredients with a spoon or fork until a smooth mixture is obtained.
Also incorporate the breadcrumbs and continue to mix until everything is homogeneous and compact.
Divide the mixture into 4 equal parts and form the cutlets.
Coat the cutlets first in flour, then in beaten eggs, and finally in breadcrumbs.
IMPORTANT STEP: Put the cutlets in the refrigerator for 20-30 minutes, this will make them compact and they won’t break during cooking.
Line the air fryer plate.
Spray oil on the cutlets and cook in the air fryer at 375°F for 15 minutes, turning halfway through.
Cooking times may vary based on the size and thickness of the cutlets.
Oven Cooking.
Place them on a baking tray with parchment paper, drizzle with extra virgin olive oil, and bake in a static oven at 400°F for about 15 minutes, turning them occasionally.
In the Pan.
Heat 2-3 tablespoons of peanut oil or if you prefer extra virgin olive oil in a pan and cook the ricotta and spinach cutlets for 5 minutes, turning them often.
They are delicious both hot and cold!
Enjoy your meal.
Tips
During the breading phase, you can also add black pepper, but do not overdo it, as the delicate flavor of ricotta could be completely overshadowed.
Store in the fridge in an airtight container.
Consume within 1 day
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