The Pioneer Woman Tasty Kitchen
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Zucchini Cakes

4.50 Mitt(s) 12 Rating(s)12 votes, average: 4.50 out of 512 votes, average: 4.50 out of 512 votes, average: 4.50 out of 512 votes, average: 4.50 out of 512 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Easy

System:

2

Description

Ryan shows us another great way to use all the zucchini that takes over everyone’s summer garden.

Ingredients

  • 1 whole Large Zucchini
  • 1 Tablespoon Minced Garlic
  • ½ cups (to 3/4 Cup) Breadcrumbs
  • ½ cups 4-cheese Italian Blend (or Parmesan Or Romano)
  • 2 whole Eggs
  • Kosher Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • Olive Oil

Preparation

Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.

Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.

Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).

Serve with the dipping sauce of your choice and enjoy!

2 Comments

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Avatar of Julie

Julie on 8.13.2014

These are fantastic!! Kids and hubby LOVE them. Delicious. I served with marinara sauce.

Avatar of shecancook2

shecancook2 on 10.28.2010

oh!! these were FANTASTIC!! i just got done making them!! i only had one egg, and so- unfortunately- i had to halve the recipe… perhaps that was for the better in the end, though… it left me with that “oh my goodness i have to make those again” feeling… thanks, ree!!

12 Reviews

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Avatar of Pat

Pat on 7.12.2012

Served with a marinara sauce dip…thumbs up all around!

Avatar of lakimmel

lakimmel on 8.19.2011

Fantastic way to use zucchini! Kids and hubby loved these cakes. I used grape seed oil for frying and this eliminated the risk of burning the oil and cakes. After mixing I placed the “batter” in a strainer to hold while I scooped out the portions for frying. This worked great for letting the moisture still remaining in the zucchini drip out to a bowl below. This is a KEEPER!

Avatar of michmn

michmn on 8.10.2011

These didn’t work out well for me, I tried a couple of different types of oil and they just wouldn’t crisp up. Taste was ok but I probably wouldn’t try them again. I think that having a measurement would help with the amount of zucchini to use, I have large zucchini ranging from rolling pin to baseball size!

Avatar of Laura

Laura on 5.31.2011

Taste good, but I agree that they are havey. I have another recipe that I think I like better involving a batter (flour, eggs, milk, leavening).

Avatar of hebiffle

hebiffle on 1.27.2011

these are really heavy…i could only eat one or two small ones in a sitting (and i love greasy food in general…). if i make again will try adding more Zucchini to balance out…maybe i fried too long…

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