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Crisp Ricotta Parmesan Potato Zucchini Cakes


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Crisp Ricotta Parmesan Potato Zucchini Cakes
Crisp Ricotta Parmesan Potato Zucchini Cakes
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Votes: 0
Rating: 0
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Ingredients
  • 1 zucchini
  • 2 Yukon Gold potato large, or Russet Potato
  • juice of ½ lemon
  • 1-2 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • 1 pinch salt
  • 1/2 cup Ricotta cheese
  • 2 tbsp Parmesan cheese
  • 1-2 tbsp breadcrumbs
  • 1/2 tsp ground black pepper
  • 1 egg beaten
Servings:
Ingredients
  • 1 zucchini
  • 2 Yukon Gold potato large, or Russet Potato
  • juice of ½ lemon
  • 1-2 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • 1 pinch salt
  • 1/2 cup Ricotta cheese
  • 2 tbsp Parmesan cheese
  • 1-2 tbsp breadcrumbs
  • 1/2 tsp ground black pepper
  • 1 egg beaten
Servings:
Instructions
  1. Shred the zucchini and potatoes into a large strainer and squeeze excess moisture using a paper towel. It is important to strain the excess moisture or you will come out with a soupy mess. Place the zucchini and potatoes into a large bowl with lemon juice and My Leaning Tower Italian Blend or substitute spices and mix thoroughly.
  2. Add pinch of salt, ricotta and parmesan cheeses, breadcrumbs, beaten egg and ground black pepper and mix thoroughly so that everything is incorporated.
  3. Preheat oven to 350 degrees.
  4. Grease a muffin pan and place the potato mixture into each segment about 1 to 1.5 inches in depth. Place into oven for about 30 minutes, then remove and let sit for about 10 minutes.
  5. Place back into oven and broil until crispy and golden brown (should take about 4-5 minutes, but begin to monitor after 3 minutes so they don’t burn.)
  6. Let sit for another 5- 10 minutes then carefully remove from tray by using a knife to gently pry from side of muffin pan and serve.
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