Egg-free courgette and ricotta patties

Published on 17 July 2026

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A light recipe with few ingredients, without eggs or flour, ideal for a light lunch or dinner. Very soft; serve with grilled vegetables or a simple salad. I cooked them in an air fryer, but they can also be cooked in a frying pan or conventional oven. The original describes them as good for children too, and suggests gluten-free breadcrumbs for those intolerant to gluten.

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Ingredients

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Method

Introductory photographs from the original

0 steps completed out of 11

1.Step 1 of 11
I grate the courgettes.
2.Step 2 of 11
I add a pinch of salt, mix and leave to stand for 10 minutes.
3.Step 3 of 11
I then transfer them to a nylon bag and squeeze to remove their liquid.
4.Step 4 of 11
I put them in a bowl and add the ricotta and grated Parmesan.
5.Step 5 of 11
I add salt, pepper and chopped parsley.
6.Step 6 of 11
I mix and gradually add the breadcrumbs. A little more may be needed depending on how dry the courgettes are.
7.Step 7 of 11
It should be a firm mixture, not sloppy.
8.Step 8 of 11
I form patties of about 50 grams.
9.Step 9 of 11
I oil them above and below and transfer to the air fryer basket lined with perforated baking parchment.
10.Step 10 of 11
I cook at 180°C for about 20 minutes, turning halfway through, until golden.
11.Step 11 of 11
I serve with a slightly spicy tomato sauce.

Original source: https://incucinaconlilly.com/2026/07/17/polpette-di-zucchine/

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