Ricotta And Zucchini Cakes Keto Version Recipes

RICOTTA AND ZUCCHINI CAKES (KETO VERSION)

Steps:

• 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!