This Ricotta and Zucchini Cakes (Keto Version) recipe came about after a not so successful try at zucchini fritters a few weeks ago. The recipe just needed something. They were soggy, did not have the balance of fresh and indulgent flavors, and the texture was just off. I had not given them a second thought until my last visit to Michigan for my Grandpa’s birthday.
Let me explain, every time I go back home to Michigan to visit there are items I have to come home with that they don’t sell in Ohio. Kowalski products are one of the must-have items. Hot dogs, stadium kielbasa, and smoked kielbasa, and fresh liver sausage are always on the list. There is a store near my cousin’s house called Vince and Joe’s, it gives me serious food and store envy. They have everything you ever wanted and more. From prepared foods, the way I like them, without all that sweet relish that people in Ohio seem to love. A meat counter with great sales, a deli serving Kowalski products, salads, and fresh cheeses, and of course, the most impressive bakery that makes me stop and stare, longing for one bite of everything.
Does anyone else get this excited about shopping for food? Anyone, lol, I know at least my Mom shares the love of a good store. Even my Buckeye loving OSU fan husband agrees that there is some damn good food from that state up north 🙂
Anyways the whole point of that story was that I bought a pound of fresh ricotta cheese. I really wanted something to do with it that did not require a red sauce of any kind. With the abundance of zucchini, I have this time of the year the ingredients made perfect sense. Served with a scoop of smoked salmon salad, that I also bought at Vince and Joes, and a delicious dinner was ready to go! Have more zucchini or ricotta? Try this Tender Spring Asparagus with Lemon Ricotta or Spinach and Ricotta Frittata
Recipe Tips For Ricotta and Zucchini Cakes (Keto Version)
- You have to use nice fresh ricotta, not the watery grocery store kind
- You have to wring out the zucchini, this is not an option. The more water you get out the better, if not you will be sad about the results.
- You have to be delicate when flipping these, they will hold shape once they are cooked but are very fragile until then.
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There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Ricotta and Zucchini Cakes (Keto Version)
Ingredients
- 1 pound fresh ricotta * best quality you can find
- 1/2 cup parmesan grated
- 1 teaspoon fresh dill chopped
- 2 tablespoons coconut flour
- 1 pinch salt
- 1/2 teaspoon pepper
- 2 eggs
- 1 medium zucchini about 1 1/2 to 2 cups BEFORE wringing the liquid out
- 3 tablespoons extra-virgin olive oil
- sour cream for serving
- smoked salmon for serving or a smoked salmon salad.
- fresh dill for garnish
Instructions
- Shred your zucchini and let it sit on a kitchen towel while you prepare the rest of the ingredients.
- In a mixing bowl add the ricotta, parmesan, coconut flour, salt, pepper, and eggs. Mix this well to combine.
- Now take the zucchini and wring out as much liquid as you can. I just pick up the towel and twist and squeeze repeatedly until most of the liquid is gone, add this drained zucchini to the bowl and combine with the cheese mixture.
- Heat a large skillet over medium heat, then add the olive oil. Start with 2 tablespoons and add more as needed. Yoy should be able to take a scoop of the cheese mixture and carefully form it into a patty shape. I formed 6 large patties, you can make them smaller if you need more than 6.
- Place the patties in the oil. cook them undisturbed for 4-5 minutes then CAREFULLY flip them. These are delicate and if you move them around too much, they will break. Add more oil if needed and cook for another 3 -4 minutes until the other side is nice and brown.
- Serve with sour cream, dill, and some smoked salmon salad or lox. You could also garnish with capers and minced red onion for an extra kick!
