For best results, ensure the shredded zucchini is thoroughly squeezed dry to prevent soggy cakes. Feel free to add a pinch of red pepper flakes to the zucchini mixture for a subtle kick of heat. Serve these zucchini cakes with a dollop of tartar sauce or a squeeze of fresh lemon juice for added flavor. These can be made ahead of time and reheated. Reheating them in a dry pan on the stove helps retain their crispiness.
Easy Zucchini Cakes
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS61
Transform surplus zucchini into delectable golden cakes, reminiscent of delicate crab cakes. The vibrant parsley offers a refreshing counterpoint to the savory seasoning.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol101 mg
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Fiber3 g
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Protein9 g
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Saturated Fat3 g
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Sodium974 mg
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Sugar4 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a mixing bowl, gently combine the shredded zucchini, 1 cup of the seasoned bread crumbs, finely chopped onion, beaten eggs, melted butter, chopped fresh parsley, and seafood seasoning. Mix until all ingredients are thoroughly incorporated. (5 minutes)
02 Step
Recipe View 10 mins Divide the zucchini mixture into 4 equal portions and shape each portion into a round cake. Evenly coat both sides of each cake with the remaining bread crumbs, pressing gently to adhere. Place the breaded cakes on a sheet of waxed paper. (10 minutes)
03 Step
Recipe View 30 mins Refrigerate the zucchini cakes for at least 30 minutes to allow them to firm up and prevent them from falling apart during cooking. (30 minutes)
04 Step
Recipe View 20 mins Heat the vegetable oil in a large skillet over medium heat until shimmering. Carefully place the chilled zucchini cakes in the hot oil, ensuring not to overcrowd the pan. Fry for 7 to 8 minutes per side, or until golden brown and heated through. (20 minutes)
05 Step
Recipe View Remove the fried zucchini cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.
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Please Rate
Rodolfo Quigley
Mar 19, 2025These were a hit! My kids, who usually turn their noses up at zucchini, devoured them.
Hertha Emmerich
Mar 12, 2025Freezing the zucchini cakes before frying helps them hold their shape really well.
Ansel Thielwiegand
Nov 16, 2024A great way to use up all the zucchini from the garden!
Zachary Ruecker
Oct 20, 2024I added a bit of garlic powder to the mixture and it was delicious!