The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

Zucchini Cakes

by DetzelPretzel on July 16, 2009 in Appetizers, Vegetable

4.83 Mitt(s) 6 Rating(s)

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Recipe Description

Crispy. Savory. Vegetable-y. These zucchini cakes are a great new way to use up some of those easy-to-grow garden gems.

Preparation Instructions

Wash and cut the ends 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, eggs, salt and pepper. Stir with a fork until well mixed.

Heat olive oil (about 1/4″ deep in bottom of skillet) to a medium heat. When the oil is hot enough, drop a glob of the zucchini batter into the skillet and flatten it a little bit with a fork. After about two minutes, turn the cakes over (they should be a nice, golden-brown) and continue cooking for another 2-3 minutes until done.

Serve with dipping sauce of your choice.

Check out http://tastykitchen.com/cooking/2008/07/cooking-with-ryan-zucchini-cakes/ for step-by-step photos and explanations.

Ingredients

1 whole Shredded Zucchini
1 Tablespoon Minced Garlic
½ cups Breadcrumbs
½ cups Grated Parmesan Cheese
2 whole Eggs
1 pinch Salt And Pepper, to taste
1 cup Extra Virgin Olive Oil

27 Comments | Be the first to comment!

Comments

Mary Ostyn (Owlhaven) on 7.16.2009

I like to make these with half grated potatoes and half zucchini. Delicious!!

Amber the LittleMrsDomestic on 7.17.2009

I saw these on PW’s site when you made them and I decided to try them out and we loved them! We were sitting around thinking of all the different sauces that would go well ranch, honey mustard, marinara, etc. They did not last long and so easy to make too! Thanks for sharing!

Christy on 7.17.2009

These things are awesome! Even my husband will eat them, and he doesn’t like zucchini. Great Recipe!

staceykaykay on 7.17.2009

I made these as a last minute appetizer and they were fantastic! Everyone loved them, they were gone in minutes! YUM

Amy Locurto on 7.17.2009

I can’t wait to try these! They look so yum:-)

Sookie on 7.17.2009

I am going to try these this week-end with some of my gigantic zucchin

cookiemonsterkatrina on 7.17.2009

I saw this recipe on PW and tried it out just recently with the zucchini from my garden.

Yum!

I loved them. My husband loved them.

I’m making more tonight.

tonirae on 7.17.2009

I made these last month, dipping them into a yogurty sauce I threw together from stuff I had on hand. Quite tasty–a great spring dish!

micheleblue on 7.17.2009

these sound amazing! i just purchased a bunch of yummy zucchini’s and now i know something new to create with them!

tbranscum on 7.18.2009

Fantastic recipe. My boyfriend and I love the crispy little cakes!

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Deeremama on 7.13.2010

Pretty good – I substitued the salt/pepper for 1 tsp of seasoned salt and it probably would have been okay with only 1/2 tsp. Also I used 3 small zucchinis instead of 1 big one. Kept all other ingredients the same. It took about 8 min on each side for them to be golden brown.

jlstout04 on 8.10.2010

Yummy! Ate with some ranch dressing for dipping. And my super picky two year old loved them which makes Mommy love them even more!

onehotmama on 8.27.2010

These are DEE-LISH-US! I put a tad too much salt, my bad! But the recipe is fantastic and the crispiness is amazing. If it’s taking to long to crisp, you need to turn up that burner baby!

cylina on 12.1.2010

love these!

kimschmidt on 6.29.2011

one of my go-to recipes during the summer. and just last week I substituted yellow squash for the zucchini since that’s what I have growing the garden currently. just as good!!

Natasha on 2.14.2013

This was so good! I managed to finish the whole batch by myself.

Appetizers

Recipe

Zucchini Cakes

Recipe Description

Preparation Instructions

Ingredients

Comments

Mary Ostyn (Owlhaven) on 7.16.2009

Amber the LittleMrsDomestic on 7.17.2009

Christy on 7.17.2009

staceykaykay on 7.17.2009

Amy Locurto on 7.17.2009

Sookie on 7.17.2009

cookiemonsterkatrina on 7.17.2009

tonirae on 7.17.2009

micheleblue on 7.17.2009

tbranscum on 7.18.2009

Reviews

Deeremama on 7.13.2010

jlstout04 on 8.10.2010

onehotmama on 8.27.2010

cylina on 12.1.2010

kimschmidt on 6.29.2011

Natasha on 2.14.2013

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