Crispy Zucchini Cakes

Crispy Zucchini Cakes
  • PREP TIME
    15 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    25 mins
  • SERVING
    5 People
  • VIEWS
    12

These delectable zucchini cakes offer a delightful twist on traditional crab cakes, boasting a crisp exterior and a tender, flavorful interior. Perfect served atop a bed of peppery arugula on a toasted ciabatta roll, or enjoyed as a satisfying side dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    23 g
  • Cholesterol
    49 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    7 g
  • Sodium
    251 mg
  • Sugar
    1 g
  • Fat
    28 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

In a large bowl, gently combine the shredded zucchini, beaten egg, and melted butter. (5 minutes)

02

Step
3 mins

Add the panko bread crumbs, chopped green onions, seasoned salt, and red pepper flakes to the zucchini mixture. Stir until all ingredients are evenly distributed. (3 minutes)

03

Step
7 mins

Using your hands, shape the mixture into approximately 5 palm-sized patties. Ensure the patties are firmly packed. (7 minutes)

04

Step
5 mins

Place the all-purpose flour in a shallow dish. Dredge each zucchini patty in the flour, ensuring it is evenly coated on all sides. Gently shake off any excess flour. (5 minutes)

05

Step
2 mins

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the dredged zucchini patties into the hot oil, ensuring not to overcrowd the pan. (2 minutes)

06

Step
10 mins

Fry the patties for approximately 5 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning. (10 minutes)

07

Step
2 mins

Once cooked, remove the zucchini cakes from the skillet and place them on a wire rack or paper towel-lined plate to drain any excess oil. (2 minutes)

08

Step
2 mins

Serve immediately while hot and crispy. Enjoy on ciabatta with arugula, as a side dish, or with your favorite dipping sauce. (2 minutes)

For extra flavor, try adding a pinch of garlic powder or onion powder to the zucchini mixture.
If the zucchini mixture seems too wet, squeeze out any excess moisture from the shredded zucchini before combining with the other ingredients.
Feel free to adjust the amount of red pepper flakes to your preference for spice.
These zucchini cakes are best served immediately for optimal crispness. They can be reheated, but will lose some of their texture.

Joy Nitzsche

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 4 Ratings)
Total Reviews: (4)
  • Rosalind Dibbert

    I added a little grated parmesan cheese to the mixture, and it was amazing!

  • Rigoberto Flatley

    These were so easy to make and incredibly delicious! My kids even loved them!

  • Nellie Casper

    Perfect way to use up all that zucchini from the garden!

  • Ashtyn Bruen

    I found that squeezing out the extra moisture from the zucchini made them much crispier.

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